Mexican Beef Stir-Fry

This is a very unique stir fry, in that it's served on a bed of shredded lettuce instead of over rice! To save time, you can buy a bag of pre-shredded lettuce. I like 2 or more jalapenos, but I like things spicy. If you'd like, you can garnish with salsa, diced avocados, chopped green onions, and sour cream! I like this served hot, but you can serve it cold as a salad....but I really like it hot over the cold lettuce!

• Ready In: 27 mins
• Serves: 4

Ingredients

• 1  lb top round steak
• 1  tablespoon  vegetable oil
• 1  garlic clove, minced
• 1  teaspoon ground cumin
• 1  teaspoon dried oregano
• 1  medium onion, cut into thin wedges
• 1  red bell pepper, cut into very thin strips
• 1 -2  jalapeno pepper, seeded and cut into very thin strips
• 3  cups iceberg lettuce, shredded

Directions

1. Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
2. Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm.
3. Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.