MEXICAN BEEF STIR-FRY

1 lb beef flank steak*
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp dried oregano leaves
1 clove garlic, crushed
1 red or green bell pepper, cut into thin wedges
1 medium onion, cut into thin wedges
1 to 2 jalapeno peppers, thinly sliced**
TO SERVE:
3 cups thinly sliced lettuce

Cut beef steak into 1/8 inch thick strips.

Combines oil, cumin, oregano and garlic; reserve half.

Heat half the seasoned oil in large nonstick skillet over medium-high heat. Add bell pepper, onion and jalapeno pepper; stir-fry 2-3 minutes or until crisp-tender. Remove and reserve.

In same skillet, stir-fry beef strips (1/2 at a time) in remaining oil 1-2 minutes.

Return vegetables to skillet and heat through. Serve beef mixture over lettuce.

*Recipe may also be prepared using beef top sirloin or top round steak cut 1 inch thick.

**Remove interior ribs and seeds if a milder flavor is desired.

Servings: 4
Source: Beef Industry Council