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Mexican beef stir fry

Yield: 1 Servings -Ib

Ingredients:

• 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

Instructions:

sliced -l/4-inch thick 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

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