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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
2. 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.
3. 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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