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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Mom's recipe-she puts crisp-cooked bacon and shredded cheese inside the tortillas with the steak mixture, plus more on top; and bakes them for about 10 minutes to melt the cheese. Yum:) *Cook time is included with Prep time-unless you do mom's variation, which is 10 minutes in the oven.* Ingredients:
1 medium jalapeno pepper, seeds and stem removed |
2 cloves garlic |
1 medium red bell pepper, seeded,halved lengthwise |
1 medium green bell pepper, seeded,halved lengthwise |
2 medium onions, halved lengthwise |
1/4 cup water |
2 tablespoons soy sauce |
1 tablespoon brown sugar |
2 teaspoons cornstarch |
1 teaspoon chili powder |
1/2 teaspoon cumin |
3 teaspoons olive oil |
1 lb beef flank steak, siced across the grain |
6 flour tortillas, warmed slightly according to package directions (7-9 ) |
Directions:
1. In a food processor fitted with a steel blade, process the jalepeno pepper and garlic until chopped, 5-10 seconds.
2. Add both bell peppers and onions; process to dice.
3. In a small bowl, combine the water, soy sauce, brown sugar, cornstarch, chili powder, and cumin; set aside.
4. Heat 1 tsp.
5. oil in a large wok over medium-high heat until it sizzles, about 2 minutes.
6. Add the sliced steak; cook and stir for 5-8 minutes, until no longer pink.
7. Set aside.
8. Add the remaining 2 tsp.
9. oil to the wok; add vegetables.
10. Cook and stir for 5-7 minutes, until crisp-tender.
11. Add the steak and soy sauce mixture; cook and stir until the steak and vegetables are coated and the mixture is thoroughly heated, about 5-8 minutes longer.
12. Serve in the warmed tortillas with shredded cheese, sour cream, salsa, and/or guacamole.
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