Categories: Meat
Ingredients
- 12 oz flank steak
- 2 Tbsp hot water
- 2 Tbsp lime juice
- 1/2 tsp sugar
- 2 jalapeno peppers, seeded and cut
- 2 Tbsp olive oil, divided
- 3/4 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 4 cups sliced mushrooms
- 2 cups sliced zucchini
- 2 cups sliced onion
- 1-1/2 cups red bell pepper strips
- 3 garlic cloves, minced
- 1 tsp chili powder
- 12 corn tortillas
- 1/2 cup chopped cilantro
Directions
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Place beef in freezer
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Combine water, juice, and sugar in a bowl. Add jalapenos; toss well.
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Heat a large, heavy skillet over high heat. Cut beef across grain into thin slices. Add 1 Tbsp oil and beef to pan; sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Saute 3 minutes or until done; remove from pan. Add sliced mushrooms, zucchini, 1/4 tsp salt, and 1/4 tsp black pepper to pan; saute 4 minutes. Remove from pan. Add 1 Tbsp oil to pan. Add onion, red pepper, garlic, chili powder, 1/4 tsp salt, and 1/4 tsp black pepper; saute 5 minutes or until crisp-tender. Add beef and mushroom mixture, cook 2 minutes or until heated.
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Heat corn tortillas according to directions. Place 3 tortillas on each of 4 plates, and top each with 1/3 cup beef mixture. Top evenly with jalapenos and cilantro.