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Thinly slice steak, discarding fat, and season with 1 tsp. 4/S SEASONED SALT. Thinly
slice bell peppers and onion, mince garlic and combine (or sprinkle vegetables with
GRANULATED GARLIC). Heat a heavy large skillet over medium high heat until quite hot,
and then add 1 TB. vegetable oil. When oil is hot, add half the beef and stir-fry
until nicely browned, about 3 minutes. Remove to a plate and cook the remaining beef
in the same fashion, adding more oil if needed. High heat, quick cooking is the goal.
Cover the plate with a piece of foil to keep the beef warm. Add 1 tsp. vegetable oil
to the pan, when hot, add half the veggies, sprinkle with 1/2 tsp. 4/S SEASONED SALT
and cook, stirring, until crisp-tender, 3-4 minutes. Remove to covered plate and cook
the second batch of veggies sprinkled with 1/2 tsp. 4/S SEASONED SALT, adding the
remaining tsp. of vegetable oil before cooking if needed. Divide meat and vegetables
among 8 tortilla shells (warm shells in 325 degree oven for a few minutes first),
wrap and serve.
Prep. time: 8 minutes
Cooking time: 16 minutes with 1 pan, 8 minutes with 2
Serves: 4
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