Mexican stir-fry salad

 
                           Mexican Stir-Fry Salad
 
 Recipe By     : Healthy Choices - Canadian Diabetes Association 1992
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredient:
   16      Ounces        round steak -- lean top
    2      tablespoons   Canola oil
    1      teaspoon      ground cumin
    1      teaspoon      dried oregano
    1      clove         garlic -- minced
    1      medium        sweet red pepper -- cut in thin strips
    1      medium        jalapeno pepper -- slivered *1
    3      cups          romaine lettuce -- finely sliced
 
 *1 -- 2 jalapeno pepper can be used.
 
 Method:
 Cut stead diagonally across the grain into thin strips.  Combine oil, 
 cumin, oregano and garlic; reserve half.  In large nonstick skillet,
 heat 
 remaining oil mixture over medium-high heat until hot.  Add red pepper, 
 onion and jalapeno pepper; stir-fry 2-3 minutes or until crips-tender. 
 Remove and reserve.
 
 In same pan, stir-fry beef in batches, in reverved oil mixture for 2 
 minutes.  Return vegetables to pan and heat through.  Serve on lettuce.
 
 When handling hot peppers, be careful not to rub your eyes.  The
 volatile 
 oil released from the pepper can be very irratiating.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Makes 4 Servings 7 ounces each. 
        
        Diabetic Choices 4 Protein 1/2 Fruit & Vegetable Choice 1Fat 
        choice
        
        ISBN 0-7715-9163-2