Makes 4 servings
Fajitas are traditionally prepared with grilled marinated meat. However, cooking all the ingredients in a skillet speeds up the preparation and efficiently blends the flavors. Serve the fajitas with bowls of your favorite zesty and chunky tomato salsa and sour cream.
2 tablespoons olive oil, divided 12 ounces thinly sliced boneless beef top sirloin steak, cut into ½-inch strips
2 teaspoons ground cumin
1 teaspoon chili powder
1 red bell pepper, cut into ¼-inch strips
1 green bell pepper, cut into ¼-inch strips
1 red onion, thinly sliced (about 2 cups)
2 teaspoons minced garlic
3 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
Salt and pepper to taste 8 (7-inch) flour tortillas
2 limes, cut into wedges
Tomato salsa and sour cream for accompaniments
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef, cumin, and chili powder; cook, stirring constantly, for 3 minutes or until thoroughly cooked. Transfer to a plate and cover to keep warm.
Heat the remaining 1 tablespoon oil in the same skillet. Add the bell peppers, onion, and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Stir in the cooked beef, lime juice, and Worcestershire sauce. Season with salt and pepper. Remove from the heat and cover to keep warm.
Stack the tortillas between two paper towels. Microwave on HIGH for 1 minute or until moist and warm.
To serve, transfer the beef mixture to a serving bowl. Place the tortillas in a covered basket. Accompany with bowls of salsa, sour cream, and lime wedges. Spoon the beef mixture into the center third of the tortillas (add a squeeze of extra lime juice if desired) and fold the sides over the filling.
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