Cut beef Top Sirloin Steak Boneless lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips, cumin and oregano in medium bowl; toss to coat.
Cooking Tip: One pound beef Top Round Steak (cut 1 inch thick) or beef Flank Steak may be substituted for Top Sirloin Steak.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef and additional 1 teaspoon oil. Season with salt, as desired; keep warm.
Heat remaining 1 teaspoon oil in same skillet over medium heat until hot. Add potato, onion and pepper. Cook and stir 5 minutes. Add tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until potato is tender; stirring occasionally. Add beef; cook until heated through, about 1 to 2 minutes. Season with salt, as desired.
Serve beef mixture in tortillas or over hot cooked rice topped with almonds, cilantro and sour cream, as desired.
Nutrition information per serving, using top sirloin: 361 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 70 mg Cholesterol; 624 mg Sodium; 41 g Total Carbohydrate; 5.2 g Dietary Fiber; 30 g Protein; 4.1 mg Iron; 13.1 mg NE Niacin; 1 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 31 mcg Selenium; 122.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.