1-1/2 pounds beef top sirloin steak, cut into thin strips
1-1/2 teaspoons ground cumin
1/2 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 cup water
1 large sweet red pepper, thinly sliced
1 large onion, thinly sliced
8 flour tortillas (8 inches), warmed
Optional toppings: Sliced avocado and jalapeno peppers, shredded cheddar cheese, and chopped tomatoes
Directions
In a bowl, toss steak with cumin, salt, chili powder, and red pepper flakes. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When the oil is hot, brown meat in batches and remove. Add water, lemon juice, and garlic to cooker; stir to loosen any browned bits. Press cancel. Return beef to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove steak with a slotted spoon; keep warm.
Add red pepper and onion to the cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Serve vegetables and steak with tortillas and desired toppings.
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