| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Meats | 1 | Servings |
INGREDIENTS
| -Ib. beef flank steak, well trimmed | ||
| 2 | tb | Vegetable oil |
| 1 | ts | Each ground cumin and dried oregano leaves, crushed |
| 1 | Clove garlic, crushed | |
| 1 | Red bell pepper, cut in thin strips | |
| 1 | md | Onion, cut into thin wedges |
| 2 | Jalapeno peppers, cut in slivers* | |
| 3 | c | Romaine lettuce, sliced l/4-inch thick |
INSTRUCTIONS
Partially freeze beef flank steak to firm (approximately 30 minutes). Cut steak in half lengthwise; cut each half across the grain into ~s-inch thick strips. Combine oil, cumin, oregano and garlic. Heat half of seasoned oil in large non-stick wok or skillet pan over medium-high heat until hot. Add bell pepper, onion and jalaper-lo pepper; stir-fry 2-3 minutes or until crisp-tender. Remove and reserve. Stir-fry beef strips (I/2 at a time) in remaining half of seasoned oil 2-3 minutes. Return vegetables and b eef to pan and heat through. Serve beef mixture over lettuce. Makes 4 servings. *To reduce the heat of jalapeno peppers, remove membranes and seeds. PREP TIME: 15 minutes. Freezing time: Approximately 30 minutes. Cook time: 8-10 minutes FOOD FACTS: Per serving, calories 277; protein 24g; fat 18g; carbohydrate 5g;g iron 3.6m (20 percent RDA); sodium 89 mg; cholesterol 57 mg. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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