Stir-Fried Beef Fajitas
1993 National Beef Cook-Off Recipe
Makes 4 servings

1 pound beef top sirloin steak, cut 3/4 inch thick
2 teaspoons vegetable oil
1 large clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vegetable oil
1 green or red bell pepper, cut lengthwise into thin strips
1 medium onion, cut lengthwise into thin wedges
1/4 cup orange juice
2 Tablespoons white vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
8 medium flour tortillas, warmed
Toppings: shredded Co-Jack cheese, salsa, sliced avocado (opt.)

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 inch strips. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Season with salt and pepper. Remove from skillet; keep warm.

In same skillet, heat 1 teaspoon oil until hot. Add vegetables; stir-fry 1 minute. Add orange juice, vinegar, cumin and oregano; cook additional 2 to 3 minutes or until vegetables are tender, stirring occasionally. Return beef to skillet; toss to combine.

Serve beef mixture in tortillas with toppings, if desired.