Categories: Mexican

Ingredients

• 3/4 cup cold water
• 1 1/2 tbsp. cornstarch
• 1 pkg. taco seasoning mix
• 2 lbs. flank steak
• 3 tbsp. canola oil
• 1 large red bell pepper, halved and cut into 1/4-inch thick strips
• 1 large orange bell pepper, halved and cut into 1/4-inch thick strips
• 1 medium red onion, thinly sliced
• 8 oz. package yellow rice, cooked as directed
• Sour cream, hot sauce and lime wedges, to serve
• Garnish: paprika

Directions

1. In a large bowl, whisk together 3/4 cup cold water, cornstarch and taco seasoning until smooth; reserve 1/4 cup mixture in a small bowl.

2. Cut steak in half lengthwise. Cut each half across the grain into 1/4-inch-thick strips. Stir steak into cornstarch mixture in large bowl.

3. In a 12-inch skillet, heat oil over medium-high heat until hot. Working in batches if needed, add beef; cook, stirring frequently, until edges are browned and center is slightly pink, about 1 minute. Add bell peppers and onion; cook, stirring occasionally, until veggies are crisp-tender, about 1 minute. Stir in reserved 1/4 cup cornstarch mixture; bring to a boil. Reduce heat; simmer, stirring constantly, until thickened, about 3 minutes. Serve with rice, sour cream, hot sauce and lime. Garnish with paprika.

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