Steak Fajitas

My neighbor, Janette, submitted this recipe. She's a good friend of mine. And you know she's a good friend when she comes to your house, days after you've had a baby, lets herself in very quietly as my kids and I nap, and stocks my fridge full of good food to eat so I don't have to worry about cooking. AND she didn't even mind that my house was a disaster! She's a VERY good friend!!! And a very good cook too!

When making her fajitas, you have to make sure to plan ahead, since the meat has to marinate overnight. But it's worth it! I love the flavor the marinade gives to the whole meal. Very good!!

Here's what you'll need:

1 C. soy sauce
1/4 C. honey
1 T. Worcestershire sauce
1 tsp. minced garlic
1 tsp. ground ginger
1 C. water
2lb. sirloin or flank steak

1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 onion, thinly sliced

In a bowl, combine the soy sauce, honey, Worcestershire sauce, garlic, ginger, and water. Reserve 1/4 cup of the marinade in the fridge and pour the rest into a gallon-sized Ziploc bag and place the the steak into the bag as well. Marinate in the fridge overnight.

When you're ready to get cooking, remove the steak from the marinade and discard the bag. Slice the steak into thin strips.

Combine the strips of steak with the sliced veggies in a heated skillet over medium-high heat. Stir-fry until the meat is cooked and the veggies are tender, using the reserved marinade to keep the meat from sticking to the pan. Or you can do what I did and just toss in all of the reserved marinade in the pan with the steak and veggies and let them cook in it. Serve with warmed tortillas and sour cream.

Yum, yum!!!