Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips, cumin and oregano in medium bowl; toss to coat.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef and additional 1 teaspoon oil. Season with salt, as desired; keep warm.
Heat remaining 1 teaspoon oil in same skillet over medium heat until hot. Add potato, onion and pepper. Cook and stir 5 minutes. Add tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until potato is tender; stirring occasionally. Add beef; cook until heated through, about 1 to 2 minutes. Season with salt, as desired.
Serve beef mixture in tortillas or over hot cooked rice topped with almonds, cilantro and sour cream, as desired.
Nutrition information per serving: 361 Calories; 81 kcal Calories from fat; 9 g Total Fat; 2 g Saturated Fat; 4 g Monounsaturated Fat; 70 mg Cholesterol; 624 mg Sodium; 41 g Total Carbohydrate; 5.2 g Dietary Fiber; 30 g Protein; 4.1 mg Iron; 13.1 mg Niacin; 1 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 31 mcg Selenium; 122.7 mg Choline;