Ingredients:
1/4 cup vegetable oil, divided
2 tablespoons fresh lime juice
1 tablespoon bottled minced garlic
1 teaspoon ground cumin
1 teaspoon salt, divided
1 lb flank steaks, cut into 1/4 inch slices
2 green peppers, thinly sliced
1 -2 jalapeno peppers, seeded and thinly sliced
1 large red onions, thinly sliced
4 (8 inch) flour tortillas
salsa
guacamole
sour cream
chopped fresh cilantro
Directions:
Combine 2 tablespoons oil, lime juice, garlic, cumin and 1/2 teaspoon salt in a shallow dish or zip-top freezer bag; add steak. Cover or seal and let stand 30 minutes.
Remove steak from marinade; discarding marinade.
Pat beef dry with paper towels.
Heat remaining 2 tablespoons oil in a large skillet or wok over high heat; add beef, and stir fry 3 minutes.
Remove beef from skillet with a slotted spoon. Reduce heat to medium.
Add bell peppers, jalapeno peppers, and onion; sprinkle with remaining 1/2 teaspoon salt. Stir fry 6 minutes or until tender.
Wrap tortillas in plastic wrap. Microwave on high 20 seconds.
Spoon beef and vegetable mixtures evenly over tortillas; add desired toppings, and roll up. Serve immediately.
Servings: 4
Time preparation: 50 min.
Time total: 60 min.