| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Round Steak |
| 1/4 |
c |
Olive Oil |
| 2 |
|
Cloves Garlic, pressed |
| 1 |
|
Jalapeno, sliced |
| 1 |
|
Red Bell Pepper, Sliced |
| 2 |
|
Carrots, Julienned |
| 1/2 |
|
Head Cauliflower, florets |
| 1 |
|
Potato, julienned |
| 1/2 |
lb |
Mushrooms, sliced |
|
|
Coriander |
|
|
Parsley |
| 12 |
|
Flour Tortillas |
INSTRUCTIONS
Cut the steaks into 1/3 inch strips. Heat oil and garlic in wok or wide
frying pan until aromatic. Add the beef strips. Saute until browned. Remove
and keep warm. Add peppers, carrot, cauliflower and potato. Saute until
tender crisp (about 5 minutes). Add the mushrooms and return the meat to
the pan. Cook 2 minutes longer or until the meat is heated through. Wrap
the tortillas in foil and warm over medium heat in a separate frying pan
until warmed through. Spoon stir fried meat and vegetables onto the
tortillas, roll up and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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