Beef Fajitas
1medium jalapeno pepper, seeds and stem removed
2cloves garlic
1medium red bell pepper, seeded, halved lengthwise
1medium green pepper, seeded, halved lengthwise
2medium onions, halved lengthwise
1⁄4 cup water
2tablespoons reduced- sodium soy sauce
1tablespoon brown sugar
2teaspoons cornstarch
1teaspoon chili powder
1⁄2 teaspoon cumin
3 teaspoons olive oil
1pound beef flank steak, sliced across the grain (see TIPS)
6(7 to
Position multipurpose blade in work bowl. With processor running, add jalapeno and garlic through feed tube. Process until chopped, about 5 to
10 seconds.
Exchange multipurpose blade for 4 mm slicing disc. Add bell peppers and onions. Process to slice.
In small bowl, combine water, soy sauce, brown sugar, cornstarch, chili powder, and cumin.
Set aside.
Heat 1 teaspoon oil in large skillet or wok over
Add remaining 2 teaspoons oil to skillet. Add onion mixture. Cook and stir for 5 to 7 minutes, until
Serve in flour tortillas with sour cream, guacamole, and salsa, if desired.
Yield: 6 servings.
Per serving: About 305 cal, 21 g pro, 33 g car, 11 g fat, 46 mg chol, 406 mg sod.
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