Steak Bell Pepper and Corn Stir-Fry

2-3 tsp. chili powder

1 tsp. ground cumin

½ tsp. dried oregano

Salt and pepper

1 lb. beef top round steak, cut into thin strips

2 Tbsp. corn oil

5 scallions, cut on the diagonal into 1-inch lengths (optional)

1 small green bell pepper, cored and thinly sliced

1 small red bell pepper, cored and thinly sliced

1 small yellow bell pepper, cored and thinly sliced

1/4 lb. baby corn, halved lengthwise, or 1 cup corn kernels

4 garlic cloves, minced

2 Tbsp. fresh lime juice

2 Tbsp. chopped fresh coriander leaves (cilantro) (optional)

1.  In a medium bowl, combine the spices, oregano, and a little salt and pepper.  Rub the mixture into the steak strips.

2.  Heat half the oil in a wok or large frying pan over high heat.  Add the steak strips and stir-fry until well browned on all sides, 3-4 minutes.  Remove the steak from the wok with a slotted spoon and keep hot.

3.  Heat the remaining oil in the wok and add the scallions, bell peppers, corn, and garlic.  Stir-fry until the vegetables are crisp-tender, about 3 minutes.

4.  Return the steak to the wok and toss briefly to mix with the vegetables and heat it through.  Stir in the lime juice and coriander and serve.