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    Source of Recipe


    1 pound beef top sirloin steak, cut 3/4 inch thick
    2 teaspoons vegetable oil
    1 large clove garlic, crushed
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 teaspoon vegetable oil
    1 green or red bell pepper, cut lengthwise into thin strips
    1 medium onion, cut lengthwise into thin wedges
    1/4 cup orange juice
    2 Tablespoons white vinegar
    1 teaspoon ground cumin
    1 teaspoon dried oregano leaves
    8 medium flour tortillas, warmed
    Toppings: shredded Co-Jack cheese, salsa, sliced avocado (opt)

    Trim fat from beef steak. Cut steak lengthwise in half and then
    crosswise into 1/8 inch strips. In large nonstick skillet, heat
    2 teaspoons oil over medium-high heat until hot. Add beef and
    garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside
    surface is no longer pink. (Do not overcook.) Season with salt
    and pepper. Remove from skillet; keep warm.

    In same skillet, heat 1 teaspoon oil until hot. Add vegetables;
    stir-fry 1 minute. Add orange juice, vinegar, cumin and oregano;
    cook additional 2 to 3 minutes or until vegetables are tender,
    stirring occasionally. Return beef to skillet; toss to combine.

    Serve beef mixture in tortillas with toppings, if desired.

    Makes 4 servings (serving size: 1/4 of recipe).




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