Contributed by: Chris WebAdmin. of RecipesNow.com
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 personal preference.
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.
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