Recipe - Fajitas Stir-Fry

8 Flour Tortillas 8"
One fourth cup Salad Oil
1 pound Lean Beef Steak
(About 1Inch Thick)
Cut Into 1/8" Strips
2 Cloves Garlic
Minced
1 lg Onion
Thinly Sliced
Separated Into Rings
3 md Jalapeno Chiles
stemmed, Seeded, Minced
1 lg Red Bell Pepper
Seeded. Cut In Thin Strips
2 teaspoon Ground Cumin
3 tablespoon Lime Juice
1 teaspoon Cornstarch
2 md PearShaped Tomatoes
Seeded, Chopped
Salt
Pepper
1 lg Firm, Ripe Avocado
Lime Wedges
Sour Cream

Stack Tortillas, wrap in foil, and place in a 350 Degree F. oven until
heated through, (about 15 minutes).

Meanwhile, heat 1 Tbls of the oil in a wok or wide frying pan over high
heat. Add a third of the beef and cook, stirring, until lightly browned,
(about 2 minutes). With a slotted spoon, transfer the beef to a bowl.
Repeat to brown the remaining beef, using 2 more Tbls of the oil.

Add the remaining Tbls of oil to the pan and then add the garlic, onion,
chiles, and bell pepper. Cook, stirring, until the onion is tendercrisp
to bite, (about 2 minutes). In a small bowl, mix the cumin, lime juice, and
cornstarch then add to the pan. Stir in the tomatoes, then add the beef
and accumulated juices; bring to a boil, stirring. Season mixture to taste
with the salt and pepper, then transfer to a warm serving dish and keep
warm.

Pit, peel and dice the avocado. Spoon beef mixture into the warm tortillas
and offer the avocado, lime wedges, and sour cream to add to the taste.

Per Serving: 647 Calories, 34 Grams Protein, 63 Grams Carbohydrates, 29
Grams Total Fat, 69 Mg. Cholesterol, 502 Mg. Sodium

From Sunset's Quick And Easy Cookbook Copyright 1991

Recipe courtesy of: Rich Harper, 03 Feb 93 10:02:00

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