Mexican Stir Fry

• 1 cup Kikkoman Ponzu Lime Sauce
• 2 teaspoons Cumin
• 2 teaspoons Coriander Seeds, Crushed
• 3 Tablespoons Vegetable Oil
• 1 pound Steak ( Sirloin, Skirt, Strip, Etc.) Cut Into 1/2" Strips
• 1 whole Red Onion Peeled And Diced
• 2 whole Bell Peppers, Finely Diced
• 2 cloves Garlic, Peeled And Crushed
• 1/2 teaspoons Oregano
• 1 can (15 Oz. Size) Kidney Beans, Rinsed And Drained
• 1 teaspoon Chili Powder
• 1 can (15 Oz. Size) Diced Tomatoes
• 1 Tablespoon Tomato Paste
• 1/2 cups Cilantro, Chopped
• 1 package Flour Tortillas (10 Count)
• 1 whole Lime (wedged, For Squirting Over Your Taco)
• 1 whole Avocado (peeled, Pitted And Sliced)
• Sour Cream

1. Mix together Ponzu sauce, cumin, and coriander, divide in half.
2. Let beef marinate in half of the marinade while you get the rest of the ingredients ready.
3. Heat half of the oil in a wok over high heat until it starts to smoke.
4. (Yes, you can use a big skillet, but a wok is much better).
5. Add beef strips and saute briefly until brown.
6. Do Not Overcook!
7. It should only take 3-4 minutes.
8. Move beef to a plate and set aside.
9. To the same skillet, add in the onion, pepper and garlic.
10. Saute over medium heat until onions are translucent and a little soft.
11. Add in the oregano, beans, chili powder, tomatoes, tomato paste and the other half of the marinade and stir well.
12. Bring to a boil and let simmer for 15 minutes.
13. Add beef back in along with juices.
14. Simmer for a couple more minutes and sprinkle with cilantro.
15. Serve the mixture up on some warm tortillas and top with avocado, sour cream and a squeeze of lime!

lime sauce, cumin, coriander seeds, vegetable oil, skirt, red onion, bell peppers, garlic, oregano, kidney beans, chili powder, tomatoes, tomato paste, cilantro, flour tortillas, avocado, sour cream

Taken from tastykitchen.com/recipes/main-courses/mexican-stir-fry/ (may not work)