Weeknight Beef Fajitas

🧂 Ingredients

• 3-4 pound beef roast - sliced thin
• 3 bell peppers - green

  red, yellow - sliced thin
• 1 medium red onion - sliced thin
• small flour tortillas
• 2 - 4 Tablespoons olive oil for frying
• - Marinade:
• 1/2 cup Olive oil
• 3 Tablespoons Worcestershire sauce
• Juice from 1 lime
• 1 Tablespoon Cumin
• 1 Tablespoon Chili powder
• 1 teaspoon crushed red pepper flakes
• 1 Tablespoon minced garlic
• salt & pepper to taste
• Sour cream
• Guacamole
• Queso Fresco
• Salsa
• Shredded Cheddar Cheese

Instructions

• 1 In a medium bowl whisk together the olive oil. Worcestershire sauce, lime juice,
  cumin chili powder, red pepper flakes, garlic, salt, and pepper until combined.
• 2 Pour half of your marinade over the thin beef strips and the other half over
  your fresh peppers and onions mixture.
• 3 Cover and refrigerate for 30 minutes. The longer you marinate the stronger the
  flavors will be.
• 4 Preheat 2 tablespoons of olive oil in a heavy skillet on medium-high heat. Once
  the pan is hot, add in your veggies. Cook until soft and translucent. 6 - 8
  minutes.
• 5 Remove the veggies from the pan and set them aside.
• 6 Add 2 Tablespoons of olive oil to the pan. Once the pan is back up to
  temperature, add in your marinated beef strips. Cook just until browned on all
  sides. Stirring often. Don't overcook the meat or it will be tough.
• 7 If you are not a fan of pink in the center, cook a bit longer than just brown on
  all sides.
• 8 The meat will brown up very quickly if your pan is hot enough. You want that
  quick sizzle sound as soon as your meat hits the pan. This will also help to
  lock in all the yummy juices.
• 9 Serve your Weeknight Beef Fajitas in warm flour tortillas, topped with your
  favorite toppings.

Nutrition Info