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Categories:
canola oil beef onion sweet red pepper garlic beef broth lemon juice ground cumin salt chili powder red pepper flour tortillas toppings
Viewed: 55 - Published at: 4 years agoIngredients
- 2 tablespoons canola oil
- 1-1/2 pounds beef top sirloin steak, cut into thin strips
- 1 large onion, julienned
- 1 large sweet red pepper, julienned
- 1 garlic clove, minced
- 1/2 cup reduced-sodium beef broth
- 2 tablespoons lemon juice
- 1-1/2 teaspoons ground cumin
- 1 teaspoon seasoned salt
- 1/2 teaspoon chili powder
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 12 mini flour tortillas (5 inches), warmed
- Optional toppings: Shredded cheddar cheese, fresh cilantro leaves, sliced jalapeno pepper and avocado
Method
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef. Press cancel. Place onions, peppers and garlic on meat. Top with broth, lemon juice and seasonings.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°. Using tongs, serve with tortillas and toppings as desired.
