1 pound boneless beef sirloin steak, cut into thin strips
2 tablespoons vegetable oil, divided
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon red pepper flakes
½ teaspoon oregano
1 bell pepper, cut into thin strips
1 medium red onion, thinly sliced
1 medium summer squash, cut into 2-inch long sticks
Sea salt to taste
6 flour tortillas
Toppings: Lime juice, grated cheddar cheese, sour cream, salsa, diced avocado, chopped cilantro
- Toss steak slices with seasonings in a bowl. Set aside.
- Heat 1 tablespoon oil in large skillet on medium-high heat. Add bell pepper and onion and sauté for 5 minutes until vegetables begin to brown. Add the summer squash and sauté about 2 more minutes. Remove vegetable mixture from skillet. Wipe out pan. Add remaining oil.
- Add beef to skillet and sauté about 5 minutes or until beef is no longer pink. Return vegetable mixture to skillet; season with salt and stir 1 to 2 minutes or until heated through.
- Spoon onto warmed tortillas. Serve with assorted toppings. Serves 4.