Fajitas
This recipe was suppose to be for a stand-alone Green-Pepper Steak, but we like it a lot better as a fajita mix, so that's how we make it.
| 1 | lb | Beef Roast |
| 1/4 | c | Soy Sauce |
| 1/2 | tsp | garlic |
| 1/2 | tsp | Ginger |
| 1/4 | c | oil |
With a sharp knife cut beef across grain into thin strips. Toss meat with soy sauce, garlic, and ginger. Heat oil in large frying pan or wok. Add meat, cook until browned. Taste meat. If it is not tender, cover and simmer 30-40 minutes over low heat.
| 1 | c | green onion, diced |
| 2 | Celery | |
| 1 | Green Pepper | |
| 1 | Red peppers | |
| 1 | Tbsp | Corn Starch |
| 1 | c | water |
| 2 | Tomatoes |
Turn up heat and add all vegetables except tomatoes. Toss until veggies are tender crisp, about 10 minutes.
Mix cornstarch and water. Add to pan. Cook until thickened. Dice tomatoes and add. Heat through. Serve warm.
We serve this meal on tortillas with sour cream and cheese. Yummy.