Mexican Stir-Fry Salad

Mexican Stir-Fry Salad

Recipe By : Healthy Choices - Canadian Diabetes Association 1992

4 Preparation Time :

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

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.

4 Servings 7 ounces each. Diabetic Choices

4 Protein

1/2 Fruit & Vegetable Choice

1Fat choice

ISBN 0-7715-9163-2