KitchenAid KFP600 Instruction Manual - Page 60

ķ౞ĸ BሑEሑEሑ F FᇺAሑJIሑTAሑS 1 medium jalapeno pepper, seeds and stem removed 2 cloves garlic 1 medium red bell pepper, seeded, halved lengthwise 1 medium green pepper, seeded, halved lengthwise 2 medium onions, halved lengthwise 1/4 cup water 2 tablespoons reduced-sodium soy sauce 1 tablespoon brown sugar 2 teaspoons cornstarch 1 teaspoon chili powder 1/2 teaspoon cumin 3 teaspoons olive oil 1 pound beef flank steak, sliced across the grain (see TIPS) 6 (7 to 9-inch) flour tortillas, heated according to package Position multipurpose blade in work bowl. With processor running, add jalapeno and garlic through feed tube. Process until chopped, about 5 to 10 seconds. Exchange multipurpose blade for 4 mm slicing disc. Add bell peppers and onions. Process to slice. In small bowl, combine water, soy sauce, brown sugar, cornstarch, chili powder, and cumin. Set aside. Heat 1 teaspoon oil in large skillet or wok over medium-high heat, until oil sizzles. Add beef. Cook and stir for 5 to 8 minutes, until no longer pink. Set aside. Add remaining 2 teaspoons oil to skillet. Add onion mixture. Cook and stir for 5 to 7 minutes, until crisp-tender. Add beef and soy sauce mixture. Cook and stir until beef and vegetables are coated and mixture is thoroughly heated. Serve in flour tortillas with sour cream, guacamole, and salsa, if desired. Yield: 6 servings. Per serving: About 305 cal, 21 g pro, 33 g car, 11 g fat, 46 mg chol, 406 mg sod. 60