Fajita Stir-Fry

Some steak from our beef share, peppers from the freezer, and onions from Winter Fare added up to some excellent south-of-the-border flavor. If you want to do this properly, serve with fresh warm flour tortillas. I didn't have tortillas on hand and didn't feel like making them (not hard, but too much time), so I served it over rice instead, which worked great. You don't really even need the toppings, but they do add to the overall experience. Flank steak is traditional for fajitas, but really any relatively inexpensive boneless steak will do. Be sure to cut across the grain.

1 1/2 lbs steak, trimmed and thinly sliced across the grain
2 tsp lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
Salt and pepper
canola oil
5-6 cloves garlic, minced
1 large onion, sliced
3 cups chopped bell peppers (multiple colors is nice)
Salsa for topping (optional)
Shredded cheddar or jack cheese for topping (optional)
Sour cream for topping (optional)

Toss the sliced steak in a bowl with the lime juice, chili powder, cumin, and salt and pepper. If you have time, let it marinate for up to an hour. If you don't have time, even a few minutes helps.

Heat some canola oil in a large skillet, preferably cast iron. Cook the steak over high heat, stirring periodically. Remove from pan and set aside.

Add a little more oil to the pan, then add the garlic and onion. Stir-fry for 2-3 minutes over high heat (you want it to brown a bit), then add the peppers. Continue to cook over high heat (again, browning a bit) until tender. Add the beef back in and remove from heat.

Serve over rice or with warm tortillas. Pass toppings at the table.

Serves 4-6.