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Mexican Dish Can Be Tasty Stir-Fry Treat

March 12, 1987

Although stir-frying originated in the Far East, recipes cooked by this method needn't be limited to those from that part of the world.

Mexican Beef Stir-Fry cooks thin slices of lean flank steak in oil seasoned with cumin, garlic salt and oregano. Add sweet red pepper and onions and serve over lettuce rafts, or use for tacos and tostadas. Favorite toppings such as shredded cheese, chopped tomato, guacamole and salsa will add the finishing touches.


1 pound beef flank steak

2 tablespoons oil

1 teaspoon ground cumin

1 teaspoon garlic salt

1 teaspoon crushed oregano

1 sweet red pepper, cut into thin strips

1 medium onion, chopped

1 to 2 jalapeno chiles, seeded and cut into slivers

Cut beef flank steak diagonally across grain into 1/8-inch-thick slices. Combine oil, cumin, garlic salt and oregano.

Heat 1 tablespoon oil mixture in wok or large non-stick skillet. Add red pepper, onion and jalapeno chile and stir-fry over medium-high heat 2 to 3 minutes or until tender-crisp. Remove from pan and reserve.

Stir-fry beef strips, half at time, in remaining oil mixture 1 to 2 minutes. Return vegetables to wok or skillet and heat through. Makes 4 servings.

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