1 pound beef top round steak
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 clove garlic, minced
1 red bell pepper, seeded and cut into thin strips
1 medium onion, cut into thin wedges
1 jalapeno pepper, seeded and cut into slivers (see note)
3 cups sliced romaine lettuce, cut 1/4-inch
Cut beef top round steak into 1/8-inch thick strips. Combine oil, cumin, oregano and garlic; reserve half.
Heat half the seasoned oil in large nonstick frying pan over medium-high heat until hot. Add red pepper, onion and jalapeno pepper; Stirfry 2 to 3 minutes or until crisp-tender. Remove and reserve.
In same pan Stirfry beef strips (half at a time) in reserved oil 1 to 2 minutes. Return vegetables to pan and heat thoroughly. Serve beef mixture over lettuce.
Makes 4 servings.
*Note:
[color=CC0000]Working with jalapenos or other chiles:[/color]
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It’s a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.)
If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you’ve finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.