Fajita Night!

These tasty fajitas will make your house smell like a Mexican restaurant.  One of our family favorites, try serving it along side Spanish rice and pinto beans.

Here’s What You Will Need:

1 Pound of Sirloin Steak (most recipes call for flank steak but we take this dinner up a notch and guarantee a tender bite every time)

2 Bell Peppers, sliced

1 Medium Yellow Onion, sliced

1 T. Peanut Oil

Sour Cream, Cheese, Salsa (reserved)

For the Marinade:

1/4 C. Olive Oil

1/2 C. Lime Juice

1 tsp. Dried Cumin

2 Cloves Garlic, minced

1 Bottle of Gluten Free Beer (like Redbridge made from sorghum)

2 T. Chili Powder

1/3 C. Bragg’s Amino Acids or GF Tamari Sauce

4 T. Sugar

1 T. Lea & Perrins Worcestershire Sauce

2 T. Fresh Cilantro, chopped finely (or 1 T. dried Cilantro)

Cut the sirloin into equal slices and place in a lidded container.  Place the sliced veggies in a separate lidded container.

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Mix together the marinade and divide evenly among the meat and veggies.  Give it a shake or a stir to coat, pop the lid on, and put both containers in the fridge for a minimum of 1 hour.  I highly recommend preparing this in the morning and allowing the veggies and meat to marinate until you are ready to prepare dinner.

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Once ready to cook, heat a large pan coated with the 1 T. of peanut oil over medium/high heat.  Once both the pan and oil are hot, remove the meat from the marinade and cook to desired doneness.  Discard remaining marinade.

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Toss in the veggies and continue to cook for about 3 minutes, stirring occasionally.  Discard the remaining veggie marinade.

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Serve immediately with warmed corn tortillas and your favorite accompaniments.

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