Tex-Mex Fajitas

• 1/2 pound boneless top sirloin steak
• 2 tablespoons seasoned rice vinegar
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• 3/4 teaspoon fajita seasoning
• 1 large green bell pepper, cut into thin strips
• 1 large red bell pepper, cut into thin strips
• 1 small onion, thinly sliced
• 1 large tomato, chopped
• 4 (8-inch) flour tortillas
• Salsa

1. Cut beef diagonally across the grain into thin strips.
2. Combine vinegar and chili powder in a shallow dish or large heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill 1 hour, turning occasionally.
3. Remove beef from marinade, discarding marinade.
4. Heat oil in a large nonstick skillet or wok at medium-high heat 2 minutes. Add beef and fajita seasoning; stir-fry 2 minutes or until beef is lightly browned. Remove from skillet; drain on paper towels.
5. Add bell pepper strips and onion; stir-fry 4 minutes. Return beef to skillet; stir-fry 2 minutes. Add tomato, and cook until thoroughly heated. Serve with tortillas and salsa.

rice vinegar, chili powder, olive oil, fajita seasoning, green bell pepper, red bell pepper, onion, tomato, flour tortillas, salsa

Taken from www.myrecipes.com/recipe/tex-mex-fajitas (may not work)