Beef and Pepper Fajita Skillet

• 1 lb. (450 g) boneless beef sirloin steak, well-trimmed
• 1/4 cup Kraft Italian Zesty Lime Dressing
• 1 clove garlic, minced
• 1 Tbsp. oil, divided
• 1 cup each thin green, red and yellow pepper strips
• 1 onion, sliced
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 2 Tbsp. 25%-less-sodium beef broth
• 1/4 cup chopped fresh cilantro

1. Cut steak across the grain into thin slices; place in shallow dish.
2. Mix dressing and garlic until blended; pour over meat.
3. Turn to evenly coat meat slices.
4. Refrigerate 1 hour to marinate, turning meat slices occasionally.
5. Remove meat from marinade; discard marinade.
6. Heat 1-1/2 tsp.
7. oil in large deep skillet on medium-high heat.
8. Add meat; stir-fry 2 to 3 min.
9. or until done.
10. Transfer to bowl; cover to keep warm.
11. Heat remaining oil in same skillet.
12. Add vegetables, stir-fry 5 min.
13. or until crisp-tender.
14. Mix barbecue sauce and broth until blended.
15. Add to vegetable mixture in skillet; cook and stir 30 sec.
16. or until heated through.
17. Return meat to skillet; cook and stir 1 min.
18. or until heated through.
19. Sprinkle with cilantro.

boneless beef sirloin steak, italian zesty, clove garlic, oil, thin green, onion, bullseye, fresh cilantro

Taken from www.kraftrecipes.com/recipes/beef-pepper-fajita-skillet-181783.aspx (may not work)