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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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(Protein and cholesterol were off by about 50%. ) Additionally, meat selection for the analyzer was a round raw cut because the flank steak, amongst many other generics in the DB, have incomplete information (no cholesterol). Calories for the substitution of top round in this recipe were right on for calories, under for fat, and a little over for cholesterol and protein when compared to the ADA reportings. flank steak, canola oil, green bell peppers, onion, water, chili powder, cayenne pepper, cumin, salt, black pepper, 6-inch flour or corn tortillas cvt. Ingredients:
8 ounces raw flank steak, cut against the grain into 2-inch strips |
1 tsp canola oil |
2 green bell peppers, sliced into thin strips |
1 medium onion, sliced into thin strips |
1/4 cup water |
1/2 tbsp chili powder (or 1 1/2 ) |
1/4 tsp cayenne pepper |
1/4 tsp cumin |
1/2 tsp salt |
1/2 tsp ground black pepper |
8 medium (6-inch) flour tortillas (18364) or corn tortillas |
Directions:
1. Coat a large nonstick skillet with cooking spray. Cook beef over medium-high heat for about 3 minutes. Remove from pan and set aside.
2. Add oil to the pan and heat. Add green pepper and onion; cook for about 7 minutes or until beginning to brown. Add meat and any juices back to pan and cook another 2 minutes.
3. Add water and spices, including salt and pepper. Bring to a boil; reduce heat, and simmer until water evaporates. Serve with tortillas.
4. Cooking technique: To cut against the grain means to slice the meat in the opposite direction of the lines - the grain - in the meat.
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