Stir Fried Fajitas
|Boneless beef sirloin steak||1 Pound|
|Vegetable oil||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Chopped fresh cilantro||3 Tablespoon|
|Chili powder||2 Teaspoon|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Garlic clove||2 Medium, chopped|
|Vegetable oil||2 Tablespoon|
|Onions||2 Large, sliced|
|Bell peppers||2 Medium, cut into 1/4-inch strips (Green Or Red)|
|Salsa||1⁄2 Cup (8 tbs)|
|Frozen guacamole||6 Ounce, thawed (1 Container)|
Heat oven to 250Â°.
Wrap tortillas in aluminum foil or place on heatproof serving plate and cover with aluminum foil.
Heat about 15 minutes or until warm.
Trim fat from beef steak.
Cut beef with grain into thin 2 inch strips.
Heat 12-inch skillet or wok until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.
Add 1 tablespoon oil; rotate skillet to coat side.
Add beef and lime juice.
Sprinkle with cilantro, chili powder, oregano and garlic.
Cook and stir about 3 minutes or until beef is brown.
Remove mixture from skillet.
Add 2 tablespoons oil to skillet; rotate skillet to coat side.
Add onions and bell peppers.
Cook 3 minutes or until bell peppers are crisp-tender.
Stir in beef mixture.
Cook 1 minute longer.
For each serving, place some of the beef mixture in center of tortilla.
Top with salsa and guacamole.
Fold 1 end up about 1 inch over beef mixture; fold right and left sides over folded end.