1 medium jalapeno
pepper, seeds and
stem removed
2 cloves garlic
1 medium red bell
pepper, seeded,
halved lengthwise
1 medium green
pepper, seeded,
halved lengthwise
2 medium onions,
halved lengthwise
1/4cup water
2 tablespoons
reduced-sodium soy
sauce
1 tablespoon brown
sugar
2 teaspoons
cornstarch
1 teaspoon chili
powder
1/2teaspoon cumin
3 teaspoons olive oil
1 pound beef flank
steak, sliced across
the grain (see
TIPS)
6 (7 to 9-inch) flour
tortillas, heated
according to
package
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
medium-high heat, until oil sizzles. Add beef. Cook
and stir for 5 to 8 minutes, until no longer pink. Set
aside.
Add remaining 2 teaspoons oil to skillet. Add onion
mixture. Cook and stir for 5 to 7 minutes, until
crisp-tender. Add beef and soy sauce mixture. Cook
and stir until beef and vegetables are coated and
mixture is thoroughly heated.
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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