Southwestern Stir-Fry

Note from Cheri: The recipe, text and photo below are reprinted with permission from Gorgeous Garlic by Gwin Grogan Grimes (2006 Rio Nuevo Publishers). The recipes are the star of this book. Almost every page contained a recipe that sounded like something I wanted to cook (and eat). Since garlic bridges so many ethnic cooking styles, you'll find a nice selection of different types of recipes and styles of cooking. The one exception is dessert. The author and I share similar views on the subject. While garlic ice creams, creme brulées and other desserts exist, they don't show this incredible ingredient in its best light and better left as novelty recipes. So don't expect desserts ,but do expect a wide variety of tasty savory garlic recipes. Click here to learn more about this terrific book, discount ordering links through Amazon.com, and another delicious sample garlic recipe.

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.

1 tablespoon olive oil or vegetable oil 1 pound sirloin steak, cut into strips about 1/2 X 4 inches salt freshly ground pepper 1 onion, cut into thin wedges 1 red bell pepper, cut into thin wedges 2 garlic cloves, thinly sliced 4 green onions, trimmed and thinly sliced flour tortillas, warmed salsa sour cream

Serves 4 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.