1 pound Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
Pico de Gallo (recipe follows)
3 teaspoons vegetable oil, divided
1-1/2 cups thinly sliced bell pepper, any color
1/2 medium white onion, cut into 1/2-inch wedges
1 medium jalapeño pepper, thinly sliced
8 small whole wheat tortillas (about 6-inch diameter), warmed
3 cloves garlic, minced
1 teaspoon ground cumin
1-1/2 teaspoons ground chipotle chile pepper
Prepare Pico de Gallo. Cover and refrigerate until ready to use.
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine beef and rub ingredients in large bowl; toss to coat evenly.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef.
Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.
Pico de Gallo: Combine ¾ cup chopped tomatoes, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño pepper, 1 tablespoon fresh lime juice in medium bowl. Season with salt, as desired.
Nutrition information per serving: 510 Calories; 126 kcal Calories from fat; 14 g Total Fat; 4 g Saturated Fat; 3 g Monounsaturated Fat; 75 mg Cholesterol; 686 mg Sodium; 61 g Total Carbohydrate; 9.8 g Dietary Fiber; 37 g Protein; 6.1 mg Iron; 4.8 mg Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.2 mg Zinc; 26.9 mcg Selenium; 95.8 mg Choline;