Beef fajitas are a great weekly meal but are also an inexpensive way to entertain. You can really stretch a piece of meat in dishes such as this. You will need some time to marinade the meat so make sure you plan ahead. I marinated these overnight but you will need to do so for at least 4 hours.
2 Large, juiced
1⁄2 Cup (8 tbs)
1⁄3 Cup (5.33 tbs), chopped
6 Clove (30 gm), chopped finely
1 Medium, seeded, chopped
2 Medium, cut into strips
2 Medium, cut into strips 2 inches long
1. Rinse and pat dry meat. Cut meat into strips against the grain.
2. In a bowl, mix all of the ingredients except for meat.
3. Place meat in a zip lock bag and pour marinade over it. Close bag well and make sure meat is completely covered. Refrigerate overnight.
4. Heat a large skillet with some oil.
5. Add the onions and bell peppers and cook for 10 to 12 minutes until softened but still crisp.
6. Remove from pan and set aside.
7. Pour more oil to the pan and heat. Add the meat and cook for about 7 minutes or until cooked through. Discard any excess rendered juice.
8. Return the vegetables to the meat. Heat through.
9. In a serving plate, place the meat in the tortillas and serve with Mexican rice and re-fried black beans.