Fajitas In A Flash
Contributed by: Chris WebAdmin. of RecipesNow.com
- 1 pound boneless steak, like skirt steak, sirloin or rib-eye (about 1/2-inch thick)
- 1 large onion (for 1 cup strips)
- 2 teaspoons vegetable oil
- 1/3 cup red wine or beef broth
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice from frozen concentrate
- Juice of 1/2 lime
- 1 teaspoon bottled minced garlic
- 1 medium green or red bell pepper (for 1 cup strips)
- 8 (10-inch) flour tortillas
- Salt and black pepper to taste
Using a very sharp knife, cut the steak into strips about 1/4- to 1/2-inch wide. Peel the onion and
cut it lengthwise in half, then cut each half lengthwise into strips the same width as the meat. Set
the onion aside.
Heat the oil in a 12-inch nonstick skillet over high heat. Add the beef and stir-fry for 21/2 to 3
minutes for medium-rare (or to desired doneness). Turn the beef out onto a platter, and set aside.
To the skillet add the wine, molasses, Worcestershire, lemon and lime juices, and garlic. Bring
to a boil over high heat, stirring, then add the onion and cook while you seed the bell pepper and
cut it into strips about 1/4- to 1/2-inch wide. Add the bell pepper to the skillet and continue to
cook on high until the vegetables are tender and about half the wine sauce has evaporated, about
3 minutes. Stir from time to time.
While the vegetables cook, set out the salsa, cheese and any other toppings. Wrap the tortillas
in wax paper or paper towels and warm them in the microwave for about 40 seconds on high.
When the vegetables are tender, return the meat and any juices to the skillet. Toss the meat
for about 1 minute to warm through and coat with sauce, then season with salt and black pepper.
To serve, return the meat and vegetables to the platter, and let everyone build two fajitas to
Optional toppings for fajitas include: bottled salsa, already-shredded cheddar or
Mexican-blend cheese, and reduced-fat sour cream or plain yogurt.
Serving Size: Serves 4.