Total Time
35mins
Prep 35 mins
Cook 0 mins

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.*

Ingredients Nutrition

Directions

  1. In a food processor fitted with a steel blade, process the jalepeno pepper and garlic until chopped, 5-10 seconds.
  2. Add both bell peppers and onions; process to dice.
  3. In a small bowl, combine the water, soy sauce, brown sugar, cornstarch, chili powder, and cumin; set aside.
  4. Heat 1 tsp.
  5. oil in a large wok over medium-high heat until it sizzles, about 2 minutes.
  6. Add the sliced steak; cook and stir for 5-8 minutes, until no longer pink.
  7. Set aside.
  8. Add the remaining 2 tsp.
  9. oil to the wok; add vegetables.
  10. Cook and stir for 5-7 minutes, until crisp-tender.
  11. 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.
  12. Serve in the warmed tortillas with shredded cheese, sour cream, salsa, and/or guacamole.

Reviews

(1)
Most Helpful

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.

Marla Swoffer January 18, 2005

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