Mexican beef stir-fry

4 servings

Ingredients

Quantity Ingredient
1 pounds Beef top sirloin or top round or flank steak cut 1 inch thick
2 tablespoons Vegetable oil
1 teaspoon Ground cumin
1 teaspoon Dried oregano leaves
3 Cloves garlic, minced
1 Red bell pepper, cut into thin strips
medium Onion, cut into thin wedges
slice Romaine lettuce, 1/4-inch thick

Directions

Cut beef steak into ⅛ to ¼-inch strips. Combine oil, cumin, oregano, and garlic; reserve half. Heat a large non-stick skillet over medium-high heat until hot and add half the seasoned oil. Add red pepper and onions; stir-fry 2 to 3 minutes, until crisp-tender.

Remove and reserve. In same skillet stir-fry beef strips (half at a time) in the reserved seasoned oil for 1 to 2 minutes. Return all of meat to the skillet; add reserved vegetables and heat through. Serve over the lettuce. Makes 4 servings [ 1989 Beef Board and Beef Industry Council ]

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