Instructions: Place the round steak in the refrigerator for at least 4 hours before slicing. Slice across the grain into strips 1/8 thick, cover with plastic wrap, and let stand for about 15 minutes before cooking.

Heat 1 tablespoon of the oil in a wok. When hot, stir in the beef and stir-fry for 2 to 3 minutes or until the beef is almost done. Remove the beef to a warm plate.

Add the remaining 1 tablespoon oil and stir in the garlic, onions, and bell pepper and stir-fry for 2 minutes. Add the corn, nopales, jicama, jalapeno, cumin seeds, oregano, pepper, and salt and continue to cook for 2 to 3 more minutes or until the onion and bell peppers have softened.

Return the beef to the wok and cook for I to 2 more minutes until the beef is warmed through.

SERVING SUGGESTIONS: Serve over rice with a green salad.

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