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Southwestern Beef Stir Fry

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By Gwin Grogan Grimes

Posted July 23rd, 2007

This article is reprinted with permission from Gorgeous Garlic (Cook West) (Cook West), by Gwin Grogan Grimes, (2006, Rio Nuevo)

Gorgeous Garlic (Cook West) (Cook West)

Servings:	4
Author Notes:	This recipe is kind of like fajitas, but faster and easier. If you have time, you could marinate the meat ahead of time in Worcestershire sauce, lime juice, and a little cumin. Don't hesitate to toss in any seasonal vegetable -- just make sure to cut everything the same size so it all cooks a the same rate. That's the secret to successful stir-fry.
Ingredients:	1 tablespoon olive oil or vegetable oil 1 pound sirloin steak, cut into strips about 1/2 X 4 inches salt freshly ground pepper 2 cups onion, , cut into thin wedges 2 cups red bell pepper, cut into thin wedges 2 garlic cloves, thinly sliced 1 cup green onions, trimmed and thinly sliced For Serving : flour tortillas, warmed salsa sour cream
Instructions:	Heat the oil in a large skillet over high heat until the oil shimmers but isn't smoking. Season the beef strips with salt and pepper and add them tot he hot oil, tossing to coat. Add the onion wedges, bell pepper, and garlic, and cook for about 4 to 5 minutes or until the beef is cooked through and the vegetables are just starting to wilt. Remove from the heat and toss in the green onions. Serve the stir-fry with tortillas, salsa and sour cream.