Recipe ingredients and directions:
1 pound beef top sirloin steak, cut 3/4 inch thick
2 teaspoons vegetable oil
1 large clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vegetable oil
1 green or red bell pepper, cut lengthwise into thin strips
1 medium onion, cut lengthwise into thin wedges
1/4 cup orange juice
2 Tablespoons white vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
8 medium flour tortillas, warmed
Toppings: shredded Co-Jack cheese, salsa, sliced avocado (opt)
Trim fat from beef steak. Cut steak lengthwise in half and then
crosswise into 1/8 inch strips. In large nonstick skillet, heat
2 teaspoons oil over medium-high heat until hot. Add beef and
garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside
surface is no longer pink. (Do not overcook.) Season with salt
and pepper. Remove from skillet; keep warm.
In same skillet, heat 1 teaspoon oil until hot. Add vegetables;
stir-fry 1 minute. Add orange juice, vinegar, cumin and oregano;
cook additional 2 to 3 minutes or until vegetables are tender,
stirring occasionally. Return beef to skillet; toss to combine.
Serve beef mixture in tortillas with toppings, if desired.
Makes 4 servings (serving size: 1/4 of recipe).
Category: Beef Veal Recipes