Ingredients:
1 medium jalapeno peppers, seeds and stem removed
2 cloves garlic
1 medium red bell peppers, seeded,halved lengthwise
1 medium green bell peppers, seeded,halved lengthwise
2 medium onions, halved lengthwise
1/4 cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
1 teaspoon chili powder
1/2 teaspoon cumin
3 teaspoons olive oil
1 lb beef flank steak, siced across the grain
6 flour tortillas, warmed slightly according to package directions ( 7-9″)
Directions:
In a food processor fitted with a steel blade, process the jalepeno pepper and garlic until chopped, 5-10 seconds.
Add both bell peppers and onions; process to dice.
In a small bowl, combine the water, soy sauce, brown sugar, cornstarch, chili powder, and cumin; set aside.
Heat 1 tsp.
oil in a large wok over medium-high heat until it sizzles, about 2 minutes.
Add the sliced steak; cook and stir for 5-8 minutes, until no longer pink.
Set aside.
Add the remaining 2 tsp.
oil to the wok; add vegetables.
Cook and stir for 5-7 minutes, until crisp-tender.
Add the steak and soy sauce mixture; cook and stir until the steak and vegetables are coated and the mixture is thoroughly heated, about 5-8 minutes longer.
Serve in the warmed tortillas with shredded cheese, sour cream, salsa, and/or guacamole.
Servings: 6
Time preparation: 35 min.
Time total: 35 min.