| 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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