1 lb. beef flank steak
2 tbsp. vegetable oil
1 tsp. ground cumin
1 tsp. dried oregano leaves
1 clove garlic, crushed
1 red or green bell pepper, cut in thin strips
1 medium onion, cut in thin wedges
2 jalapeno peppers, thinly sliced
3 c. lettuce, thinly sliced

Cut beef steak into 1/8 inch thick strips.

Combine oil, cumin, oregano and garlic; reserve half.

Heat half the seasoned oil in large nonstick skillet over medium-high heat. Add bell pepper, onion and jalapeno pepper, stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve.

In same skillet, stir-fry beef strips (1/2 at a time) in remaining oil 1 to 2 minutes. Return vegetables to skillet and heat through. Serve beef mixture over lettuce.