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Full Online Book HomeLearning KitchenMexican And Hispanic - Fajitas Beef
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Mexican And Hispanic - Fajitas Beef Post by :nig47 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2445

Click below to download : Mexican And Hispanic - Fajitas Beef (Format : PDF)

Mexican And Hispanic - Fajitas Beef

12 oz. boneless beef round steak
1/2 cup Italian salad dressing
1/2 cuo salsa
2 Tbl. lime juice
1 tsp. Worcestershire sauce
4 (10 inch) flour tortillas
1 medium onion, thinly sliced
1 medium green pepper thinly sliced
3/4 cup chopped tomato
1/4 cup shredded cheddar or Monterey Jack cheese
1/4 cup salsa


Trim fat from beef. Use partially frozen beef for easier slicing. Thinly slice across the grain (about 1/4 inch thick) into bite size pieces. Put beef strips in a plastic bag (Ziploc type). Pour dressing, salsa, lime juice and Worcestershire sauce in bag, shut and mix well. Marinate in fridge for 6-8 hours, turn bag occasionally.

To cook---Preheat oven to 350 degrees F. Chop all the vegetables and put aside, keeping each separate.

Layer tortillas between tin foil and place in pre-heated oven for 10 minutes to soften.

While they are warming, preheat Wok or frying pan to medium-hot. You can add a little oil or add a couple tablespoons of Italian dressing and stir-fry in that. Add the onion and stir-fry for about 1 1/2 minutes. Add peppers and stir-fry another 1 1/2 minutes, until vegetables are crisp-tender. Remove from Wok.

Add 1/2 the beef strips, undrained, and stir-fry 2-3 minutes until cooked, drain well in colander. Repeat with rest of beef. Return beef and vegetables to pan and add tomatoes, heat through.

To serve--- Spread 1/4 mixture on a tortilla, top with cheese and remaining salsa. Roll up tortillas. Makes 4 servings.

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1 pound beef (Flank Steak or Sirloin) 3/4 cup soy sauce 1-1/2 tablespoons honey 1 tablespoon Worcestershire sauce 1/2 teaspoon garlic 3/8 teaspoon ginger Juice of 2 limes Mix all ingredients together, except meat. Mix well. Place in plastic bag. Add meat and marinate for 8 hours (or overnight) before grilling.
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Marinade: 1/4 cup olive oil 1 teaspoon grated lime rind 2 1/2 tablespoons fresh lime juice 2 tablespoons Worcestershire sauce 1 1/2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon coarsely ground pepper 2 cloves garlic, minced 1 (14.5 ounce) can low-salt beef broth Fajitas: 1 (1 pound) flank steak 1 pound skinned and boned chicken breast 2 red bell peppers, each cut in 12 wedges 2 green bell pepper, each cut in 12 wedges 1 large Vidalia or other sweet onion, cut in 16 wedges cooking spray 16 (6-inch) fat-free flour tortillas 1 cup bottled salsa
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