Title: Mexican Beef Stir Fry
Categories: Meats
Yield: 1 Servings

-Ib. beef flank steak, well
-trimmed
2 tb Vegetable oil
1 ts 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 c Romaine lettuce, sliced
-l/4-inch thick

Partially freeze beef flank steak to firm (approximately 30 minutes). Cut
steak in half lengthwise; cut each half across the grain into ~s-inch thick
strips. Combine oil, cumin, oregano and garlic. Heat half of seasoned oil
in large non-stick wok or skillet pan over medium-high heat until hot. Add
bell pepper, onion and jalaper-lo pepper; stir-fry 2-3 minutes or until
crisp-tender. Remove and reserve. Stir-fry beef strips (I/2 at a time) in
remaining half of seasoned oil 2-3 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:
8-10 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