Fajitas Stir-Fry
By: Anonymous
Published: Friday, February 12, 2010 - 1:20am

Ingredients




8 Flour Tortillas 8"
cup Salad Oil
1 pound Lean Beef Steak
(About 1-Inch Thick) Cut Into 1/8" Strips
2 Cloves Garlic Minced
1 lrg Onion Thinly Sliced Separated Into Rings
3 mediums Jalapeno Chiles stemmed, Seeded, Minced
1 lrg Red Bell Pepper Seeded. Cut In Thin Strips
2 teaspoons Ground Cumin
3 tablespoons Lime Juice
1 teaspoon Cornstarch
2 mediums Pear-Shaped Tomatoes Seeded, Chopped
Salt
Pepper
1 lrg Firm, Ripe Avocado
Lime Wedges
Sour Cream

Preparation

1 Stack Tortillas, wrap in foil, and place in a 350 Degree F. oven until heated through, (about 15 minutes). 2 Meanwhile, heat 1 Tbls of the oil in a wok or wide frying pan over high heat. Add a third of the beef and cook, stirring, until lightly browned, 3 (about 2 minutes). With a slotted spoon, transfer the beef to a bowl. 4 Repeat to brown the remaining beef, using 2 more Tbls of the oil. 5 Add the remaining Tbls of oil to the pan and then add the garlic, onion, chiles, and bell pepper. Cook, stirring, until the onion is tender-crisp to bite, (about 2 minutes). In a small bowl, mix the cumin, lime juice, and cornstarch then add to the pan. Stir in the tomatoes, then add the beef and accumulated juices; bring to a boil, stirring. Season mixture to taste with the salt and pepper, then transfer to a warm serving dish and keep wa 6 Pit, peel and dice the avocado. Spoon beef mixture into the warm tortillas and offer the avocado, lime wedges, and sour cream to add to the taste.