*  Exported from  MasterCook  *

                          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
--------  ------------  --------------------------------
  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; up to 2
   3      cups          romaine lettuce -- finely sliced

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
crisp-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.



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NOTES: Makes 4 Servings 7 ounces each. 
       
Diabetic Choices 4 Protein 1/2 Fruit & Vegetable 1 Fat
       
       ISBN 0-7715-9163-2