Hot and zesty fajitas. This is one of our favorite meals because it’s quick and easy to make (as long as you remember to make the marinade ahead of time). This marinade is fantastic, be sure to cook everything long enough to brown this marinade on the bottom of the pan and add another layer of flavor.
You can make this with either steak or chicken. Mexican Rice is an excellent side dish or can be added to the fajitas.
1-2 pounds of sliced steak or poultry (left over steak works great)
1 medium onion, sliced
2 large Bell peppers, sliced – two different colors is nice
1/3 cup soy sauce
juice of 2 limes (1/3 cup of lime juice concentrate, lemon juice is okay in a pinch)
3 Tablespoons of oil
1 teaspoon chili powder
1 teaspoon cumin
2 cloves crushed garlic or 2 tsp garlic power.
Instructions
Combine the soy sauce, lime juice, chili powder, cumin, garlic and oil. Use about 2/3s of the marinade for the meat and 1/3 for the veggies.
Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, round or other tough meat be sure to cut perpendicular to the grain
Split the marinade and marinate the meat and veggies separately in bowls or ziploc bags; even a few minutes helps, up to 2 hours is great.
If the meat is uncooked, brown the meat first. If the meat is already cooked, fry the veggies first.
Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don’t get it hot enough (or if you crowd too much meat in), the meat will steam instead of browning.
When the meat is browned, remove and add the veggies along with the marinade. When the veggies begin to soften, return the meat to skillet to heat through.
Serve on warmed tortillas with salsa, sour cream, cilantro, & shredded cheese.
