| |
| INGREDIENTS |
| 1 tbsp. |
dry sherry |
| 1 tbsp. |
reduced sodium soy sauce |
| 1 tbsp. |
cornstarch |
| 4 tsp. |
peanut oil, divided |
| 1 tsp. |
sugar |
| 1/2-1 tsp. |
red chili paste |
| 10 ounces |
lean beef round steak, cut into very thin strips |
| 1 |
green bell pepper, seeded and cut into 1 inch pieces |
| 1 |
red bell pepper, seeded and cut into 1 inch pieces |
| 1 |
medium onion, coarsely chopped |
| 4 |
6 inch flour tortillas |
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|
|
| RECIPE |
- Prepare marinade
by combining sherry, soy sauce, cornstarch, 2 teaspoons peanut oil, sugar, chili paste, and beef. Seal bag, squeezing out air and massaging to coat the beef and distribute all flavors. Refrigerate for at least 1 hour and up to 8, flipping bag occasionally.
- When ready to cook, drain beef, reserving the marinade.
- Heat a large nonstick skillet or wok with the remaining 2 teaspoons oil over high heat. When hot, add the beef from skillet and set aside.
- In the same skillet, add the peppers and onions and
sauté until soft, about 10 minutes.
- Add reserved marinade after 5 minutes and cooking until it has reduced to nothing and peppers and onions are soft.
- Lay out the tortillas; top with the beef and vegetable mixture evenly among the four tortillas. Fold up, wrap and enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
1 wrap
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
211 |
|
| Total Fat |
7 g |
|
| Sodium |
318 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
7 g |
|
| Protein |
16 g |
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|
