MEXICAN BEEF STIR-FRY

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Mexican Beef Stir-Fry image

This is a very unique stir fry, in that it's served on a bed of shredded lettuce instead of over rice! To save time, you can buy a bag of pre-shredded lettuce. I like 2 or more jalapenos, but I like things spicy. If you'd like, you can garnish with salsa, diced avocados, chopped green onions, and sour cream! I like this served hot, but you can serve it cold as a salad....but I really like it hot over the cold lettuce!

Provided by breezermom

Categories     Steak

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb top round steak
1 tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 medium onion, cut into thin wedges
1 red bell pepper, cut into very thin strips
1 -2 jalapeno pepper, seeded and cut into very thin strips
3 cups iceberg lettuce, shredded

Steps:

  • Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
  • Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm.
  • Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.

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