Mexican Beef
Stir-Fry
- 1 pound beef top round
steak
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 clove garlic, minced
1 red bell pepper, seeded and cut into thin strips
1 medium onion, cut into thin wedges
1 jalapeño pepper, seeded and cut into slivers (see note)
3 cups sliced romaine lettuce, cut 1/4-inch
- Cut beef top round steak
into 1/8-inch thick strips. Combine oil, cumin, oregano and garlic;
reserve half.
- Heat half the seasoned
oil in large nonstick frying pan over medium-high heat until
hot. Add red pepper, onion and jalapeño pepper; stir-fry
2 to 3 minutes or until crisp-tender. Remove and reserve.
- In same pan stir-fry beef
strips (half at a time) in reserved oil 1 to 2 minutes. Return
vegetables to pan and heat thoroughly. Serve beef mixture over
lettuce.
Makes 4 servings.
*Note:Working with
jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning
sensation associated with fresh peppers. It's a good idea to
use rubber gloves when handling fresh chiles. (Disposable surgical
gloves, available at most drugstores, work best for this.) If
you choose not to use gloves, be extremely careful not to touch
any part of your body, especially your eyes. After you've finished
handling the chiles, wash your knife and cutting board with hot
soapy water to ensure that there is no carry-over to other foods
that may come in contact with the peppers.
Recipe and photograph courtesy
of the Beef Industry Council.
