Categories: Sunday / Company

Ingredients

• 1 lb sirloin steak, thinly sliced
• 1 1/2 tsp chili powder
• 3/4 tsp salt
• 3/4 tsp pepper
• 2 tbsp veg or olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 pinch hot pepper flakes
• 1 sweet red pepper, thinly sliced
• 1 sweet green pepper, thinly sliced
• 1 sweet yellow pepper, thinly sliced
• 1 zucchini, halved lengthwise and sliced
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh coriander (optional)
• 6 x 10 inch tortillas

Directions

1. In a bowl, toss together steak, chili powder and 1/4 tsp each of salt and pepper.

2. In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat; cook steak in batches until browned (about 2 minutes). Remove to plate.

3. Add reamining oil to skillet; cook onion, half of the garlic, the cumin, hot pepper flakes and 1/4 teaspoon each of the salt and pepper, stirring, for 3 minutes.

4. Add sweet peppers and zucchini; cook, stirring for 3 minutes or until tender-crisp. Return meat to skillet; add mustard, and coriander if using and toss gently.

5. Meanwhile, wrap tortillas in foil; heat i n350 oven for 5 minutes or until warmed through.

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