Recipe - Mexican Beef Stir Fry

Ib. beef flank steak, well
trimmed
2 tablespoon Vegetable oil
1 teaspoon 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 cup Romaine lettuce, cut or sliced up
l/4inch thick

Partially freeze beef flank steak to firm (approximately 30 minutes). Cut
steak in half lengthwise; cut each half across the grain into ~sinch thick
strips. Combine oil, cumin, oregano and garlic. Heat half of seasoned oil
in large nonstick wok or skillet pan over mediumhigh heat until hot. Add
bell pepper, onion and jalaperlo pepper; stirfry 23 minutes or until
crisptender. Remove and reserve. Stirfry beef strips (I/2 at a time) in
remaining half of seasoned oil 23 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:
810 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