| STIR-FRIED BEEF FAJITAS |
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Preparation time: 25 minutes Total time: 50 minutes 4 servings 1/4 cup CRISCO Oil *, divided 2 tablespoons freshly squeezed lime juice 1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and crushed) 1 teaspoon ground cumin 1 teaspoon salt, divided 1 pound boneless steak (sirloin, rib eye, flank steak), trimmed of all visible fat and cut into 1/4-inch slices 2 green bell peppers, seeds and ribs removed, and thinly sliced 1 to 2 fresh jalapeno chilies, seeds and ribs removed, and thinly sliced 1 large red onion, peeled and thinly sliced 4 8-inch flour tortillas Optional Garnishes: salsa, guacamole, sour cream, cilantro sprigs Combine 2 tablespoons Crisco Oil, lime juice, garlic, cumin and 1/2 teaspoon salt in resealable plastic bag or bowl. Mix well. Add steak. Marinate 30 minutes. Remove meat from marinade. Discard marinade. Pat meat dry with paper towels. Heat remaining 2 tablespoons Crisco Oil in wok or large skillet on high heat. Tilt pan to coat sides with oil. Add meat. Stir-fry 2 to 3 minutes, or until cooked to desired doneness. Remove from pan with slotted spoon. Reduce heat to medium. Add bell peppers, chilies and red onion to pan. Sprinkle with remaining salt. Stir-fry vegetables 4 to 6 minutes, or until onion and peppers are soft. Wrap tortillas in plastic wrap. Microwave on HIGH (100%) for 20 seconds. Divide meat and vegetables into flour tortillas. Top with garnishes, if used. Roll tortillas around filling. Serve immediately. Note: Boneless skinless chicken breasts or slices of pork loin can be used in place of beef. *Use your favorite Crisco Oil product. |
