1 lb. beef top sirloin or top round steak, cut 1 inch thick
2 tbsp. vegetable oil
1 tsp. ground cumin
1 tsp. dried crushed oregano
1 clove garlic, minced
1 red bell pepper, cut into thin strips
1 med. onion, cut into thin wedges
3 c. sliced Romaine lettuce, cut 1/4 inch pieces

Cut beef steak into 1/8 to 1/4 inch strips. Combine oil, cumin, oregano and garlic; reserve half. Heat half the seasoned oil in large non-stick skillet over medium-high heat until hot. Add red pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve.

In same skillet, stir-fry beef strips (half at a time) in reserved oil 1 to 2 minutes. Return vegetables to skillet and heat through. Serve beef mixture over lettuce. Serves 4.