beef stew meat, cut into 1/4 to 1/2 inch wide strips
1
large
sliced very thinly
2
teaspoons
vegetable oil
1/3
cup (8 fl oz)
cambells beef broth
2
tablespoons
molasses
1
tablespoon
Worcestershire sauce
1
tablespoon
freshly squeezed lemon juice
1/2
lime yields
Lime juice, raw - or 1 TBSP
1
teaspoon
garlic minced
1
medium (approx 2-3/4" long, 2-1/2" dia)
Peppers, sweet, red, raw, sliced
8
tortillas (approx 10" dia)
flour tortilla
Steps
Sequence
Step
7
1. Cut steak into strips about 1/4 to 1/2 inch wide.
Peel the onion and cut it lengthwise in half, then cut each half lengthwise into
2. strips the same width as the meat. Set aside.
3. Heat the oil in a 12 inch nonstick skillet over high heat. Add the beef and stir-fry to desired doneness. Set aside on platter
4. To the skillet add the wine, molasses, worcestershire, lemon and lime juices and garlic. Bring to a boil over high heat, stirring, then add the onion and cook while you seed the bell pepper and cut it into strips about 1/4 to 1/2 wide. Add the bell pepper to the skillet and continue to cook on high until the vegetables are tender and about half the wine sauce has evaporated, about 3 minutes. Stir from time to time.
5. While the vegetables cook, set out the salsa, cheese, andy any other topping. Wrap the tortillas in wax paper or paper towels and warm them in the microwave for about 40 seconds on high.
6. When the vegetables are tender, return the meat and any juices to the skillet. toss the meat for about 1 minute to warm through and coat with sauce, then season with salt and black pepper.
