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Sirloin Steak Fajitas

 Sirloin Steak Fajitas
I found this recipe and changed a few things to our liking. It's quick and easy to make.—Jackie Hannahs, Fountain, Michigan
5 ServingsPrep/Total Time: 20 min.


  • 1 pound boneless beef sirloin steak, cut into thin 3-inch strips
  • 2 teaspoons canola oil
  • 1 medium green pepper, cut into thin strips
  • 1 medium onion, quartered and thinly sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup salsa or picante sauce
  • 5 flour tortillas (8 inches), warmed


  • In a nonstick skillet, brown beef over medium heat in oil; drain. Add
  • the green pepper, onion, garlic, chili powder, oregano and pepper.
  • Cook and stir for 5 minutes or until vegetables are crisp-tender.
  • Add salsa; cook 3 minutes longer or until heated through.
  • Spoon 3/4 cup beef mixture down the center of each tortilla. Fold one
  • side over filling and roll up. Yield: 5 servings.
Nutritional Facts: 1 fajita equals 313 calories, 9 g fat (2 g saturated fat), 51 mg cholesterol, 515 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

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Sirloin Steak Fajitas (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.