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Beef Fajitas Recipe

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My husband never tires of Mexican food. I usually serve these fajitas with Mexican rice and pinto beans.

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2 Servings
Prep: 15 min. + marinating Cook: 20 min.

Ingredients

1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1-1/2 teaspoons grated lemon peel
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon pepper
1 beef flank steak (about 3/4 pound), cut into thin strips
3 green onions, thinly sliced
4 flour tortillas (8 inches)
Salsa, optional

Directions

In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper. Place half in a resealable plastic bag; cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa if desired. Fold sides over meat mixture. Yield: 2 servings.

Beef Fajitas published in Cooking for One or Two Cookbook , p137

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Ingredients