Garlicky Beef Fajitas
|Lean flank steak||6 Ounce|
|Olive oil||1 Teaspoon|
|Onion||1 Small, halved lengthwise and thinly sliced to make 1/2 cup|
|Onion||1 Small, halved lengthwise and thinly sliced|
|Sliced mushrooms||2 Cup (32 tbs)|
|Sweet red pepper strips||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Dried crushed red pepper||1⁄8 Teaspoon|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Lime juice||1 1⁄2 Tablespoon|
|8 inch flour tortillas||2|
|Flour tortillas||2 (8 Inch)|
|Non fat sour cream||2 Tablespoon|
Trim fat from steak.
Slice steak diagonally across grain into thin strips, and set aside.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and next 3 ingredients; saute 4 minutes or until tender.
Remove vegetables from skillet; set aside.
Add steak to skillet; saute 3 minutes or until done.
Return vegetables to skillet.
Add cumin, crushed red pepper, and corn; saute 2 minutes or until thoroughly heated.
Remove from heat; stir in lime juice.
Divide mixture evenly between the tortillas; top each with 1 tablespoon sour cream.