Sugar Busters! FajitasA Tex-Mex Mainstay.

• 1 1/2 pounds beef skirt or flank steak, trimmed and cut into 1/2-inch strips
• 1/2 cup soy sauce
• 1/2 cup canola oil
• 1/4 cup red wine vinegar
• 6 cloves garlic, minced
• 1 green onion, minced
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• One medium yellow onion, sliced into thin wedges
• One green bell pepper, cored, seeded, and cut into strips

1. Put the steak into a large plastic storage bag.
2. Add the soy sauce, oil, vinegar, garlic, green onion, black pepper, and salt.
3. Squeeze out excess air, seal tightly, and massage to work the marinade into the beef.
4. Marinate for 1 1/2 hours at room temperature or in the refrigerator overnight.
5. Preheat a large nonstick skillet over high heat on the stove top or over a grill.
6. Re-move the meat from the marinade, and add it to the pan, along with the yellow onion and bell pepper.
7. Cook until the meat is cooked through and browned, 4 to 5 minutes.

beef skirt, soy sauce, canola oil, red wine vinegar, garlic, green onion, ground black pepper, salt, yellow onion, green bell pepper

Taken from www.epicurious.com/recipes/food/views/sugar-busters-fajitas-a-tex-mex-mainstay-391472 (may not work)