Recipes: The Art of Stir-Fry

the recipes

april 2000

The Art of Stir-Fry

Spicy Stir-Fry Steak Fajitas

(makes 6 servings)

fajita marinade
1	teaspoon (5 ml) grated lime zest
1/4	cup (60 ml) fresh lime juice
1	tablespoon (15 ml) balsamic vinegar
2	cloves garlic, minced
1/2	teaspoon (2.5 ml) salt (optional)
1/2	teaspoon (2.5 ml) freshly ground pepper
1/4	teaspoon (1.25 ml) ground coriander
1/4	teaspoon (1.25 ml) ground cumin

1	pound (480 g) top sirloin, trimmed of all fat
2	teaspoons (10 ml) canola oil
1	large onion, thinly sliced
1	medium red bell pepper, cored, seeded, and cut into thin julienne strips
1	medium green bell pepper, cored, seeded, and cut into thin julienne strips
1	fresh jalapeño chile pepper, seeded and minced (optional)
6	warm 9-inch (22.5 cm) fat free flour tortillas
1/3	cup (80 ml) purchased hot sauce
	plain nonfat yogurt

In a small bowl, combine marinade ingredients. Thinly slice meat across the grain and place in a shallow glass baking dish. Pour over marinade and toss to evenly coat. Cover and refrigerate for at least 30 minutes or until the next day, turning occasionally.
Place a wok or heavy nonstick skillet over medium-high heat. Add oil and when wok is hot enough to make a drop of water bounce, add onions and peppers to the pan. Stir-fry for 4 to 5 minutes, until vegetables are soft.
Increase heat to high. Add meat and marinade to the wok and stir-fry until meat is lightly browned, about 4 to 5 minutes.
To serve, divide the meat and vegetables among tortillas. Add hot sauce and yogurt to taste. Roll up tortillas to enclose filling; eat out of hand.

Per serving:	241 calories (22% calories from fat), 20 g protein, 6 g total fat (1.7 g saturated fat), 26 g carbohydrates, 2 g dietary fiber, 50 g cholesterol, 332 mg sodium
Diabetic exchanges:	2 lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable)

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