Recipe by JamesDean'sGirl
Mom's recipe--she puts crisp-cooked bacon and shredded cheese inside the tortillas with the steak mixture, plus more on top; and bakes them for about 10 minutes to melt the cheese. Yum:) *Cook time is included with Prep time--unless you do mom's variation, which is 10 minutes in the oven.*
Top Review by Marla Swoffer
The sauce really makes this recipe. It doesn't really even need salsa, though we topped it with a spritz of lime and a drizzle of taco sauce, also shredded cheddar and some avocado slices. My only suggestion is using a lower heat--the sliced steak (NY strip) was done in just a couple minutes and I had to cook everything else on medium to keep it from burning/sticking. The only other changes I made were not dicing the onion (I used red and we like them in rings), a pickled jalapeno instead of fresh, and no cumin or bell peppers since we were out.
- 1 medium jalapeno pepper, seeds and stem removed
- 2 cloves garlic
- 1 medium red bell pepper, seeded,halved lengthwise
- 1 medium green bell pepper, seeded,halved lengthwise
- 2 medium onions, halved lengthwise
- 1⁄4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 3 teaspoons olive oil
- 1 lb beef flank steak, siced across the grain
- 6 flour tortillas, warmed slightly according to package directions (7-9")
Directions See How It's Made
- In a food processor fitted with a steel blade, process the jalepeno pepper and garlic until chopped, 5-10 seconds.
- Add both bell peppers and onions; process to dice.
- In a small bowl, combine the water, soy sauce, brown sugar, cornstarch, chili powder, and cumin; set aside.
- Heat 1 tsp.
- oil in a large wok over medium-high heat until it sizzles, about 2 minutes.
- Add the sliced steak; cook and stir for 5-8 minutes, until no longer pink.
- Set aside.
- Add the remaining 2 tsp.
- oil to the wok; add vegetables.
- Cook and stir for 5-7 minutes, until crisp-tender.
- Add the steak and soy sauce mixture; cook and stir until the steak and vegetables are coated and the mixture is thoroughly heated, about 5-8 minutes longer.
- Serve in the warmed tortillas with shredded cheese, sour cream, salsa, and/or guacamole.