Beef Fajitas Recipe
Summary
Ingredients
| 12 ounces boneless beef round steak, cut 1/2 to 3/4 inch thick | ||
| 1/2 cup non-fat Italian salad dressing | ||
| Salsa | 1/2 Cup (16 tbs) | |
| 2 tablespoons lime or lemon juice | ||
| Worcestershire sauce | 1 Teaspoon | |
| Flour tortillas | 4 10 inch | |
| Non-stick spray coating | ||
| Onion | 1 Medium, separated into rings | |
| 1 medium green, red, or yellow sweet pepper, cut into thin strips | ||
| Tomato | 3/4 Cup (16 tbs), chopped | |
| 1/4 of a small avocado, peeled and cut into 4 slices | ||
| Monterey jack cheese | 1/4 Cup (16 tbs) | |
| Salsa | 1/4 Cup (16 tbs) | |
Directions
Trim fat from beef.
Partially freeze beef; thinly slice across the grain into bite-size strips.
Place beef strips in a plastic bag set into a deep bowl.
For marinade, in a small mixing bowl stir together the Italian salad dressing, the 1/2 cup salsa, the lime or lemon juice, and Worcestershire sauce.
Pour over beef in bag.
Seal bag and turn beef to coat well.
Marinate meat in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Wrap the tortillas in foil.
Heat in a 350° oven for 10 minutes to soften.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add the onion to the wok and stir-fry for 1 1/2 minutes.
Add the green, red, or yellow sweet pepper strips and stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender.
Remove the vegetables from the wok.
Add half of the undrained beef strips to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or to desired doneness.
Remove beef and drain well in a colander.
Repeat with remaining beef.
Return all beef and vegetables to the wok.
Add chopped tomato.
Cook for 1 minute more or till hot.
Partially freeze beef; thinly slice across the grain into bite-size strips.
Place beef strips in a plastic bag set into a deep bowl.
For marinade, in a small mixing bowl stir together the Italian salad dressing, the 1/2 cup salsa, the lime or lemon juice, and Worcestershire sauce.
Pour over beef in bag.
Seal bag and turn beef to coat well.
Marinate meat in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Wrap the tortillas in foil.
Heat in a 350° oven for 10 minutes to soften.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add the onion to the wok and stir-fry for 1 1/2 minutes.
Add the green, red, or yellow sweet pepper strips and stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender.
Remove the vegetables from the wok.
Add half of the undrained beef strips to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or to desired doneness.
Remove beef and drain well in a colander.
Repeat with remaining beef.
Return all beef and vegetables to the wok.
Add chopped tomato.
Cook for 1 minute more or till hot.
Chef
