Mexican Beef Stir Fry
|Beef flank steak||1 Pound|
|Vegetable oil||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Garlic salt||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Red bell pepper||1 , cut into thin strips|
|Onion||1 Medium, chopped|
|Jalapeno peppers||2 , seeded and cut into pieces|
Cut beef flank steak diagonally across the grain into 1/8-inch-thick slices.
Combine oil, cumin, garlic salt and oregano.
Heat 1 tablespoon of the oil mixture in large nonstick frying pan until hot.
Add red pepper, onion and jalapeno pepper; stir-fry over medium-high heat 2 to 3 minutes or until tender-crisp.
Remove from pan; reserve.
Stir-fry beef strips (1/2 at a time) in remaining oil mixture 1 to 2 minutes.
Return vegetables to frying pan and heat through.
Serving size: Complete recipe
Calories 1170 Calories from Fat 620
% Daily Value*
Total Fat 69 g106.7%
Saturated Fat 19.8 g98.9%
Trans Fat 0 g
Cholesterol 186 mg62%
Sodium 1818.6 mg75.8%
Total Carbohydrates 33 g11.2%
Dietary Fiber 9.1 g36.3%
Sugars 15.2 g
Protein 101 g201.4%
Vitamin A 90.6% Vitamin C 319.3%
Calcium 28.6% Iron 64.8%
*Based on a 2000 Calorie diet