Easy Fajita Marinade

4 cups “light” soy sauce
1 cup brown sugar, packed
1 tsp. each: garlic & onion powder
8 tbs. (1/2 cup) fresh lemon juice
4 tsp. ground ginger
1 skirt steak (about �3/4” thick) approx. 1 �1/2 lb.

Combine all ingredients (not beef) & shake well ‘til sugar is dissolved. Let stand overnight in a sealed jar. Set aside 1 cup and pour remainder over beef; cover for 2 hours or overnight, refrigerated. Remove beef from marinade & grill over very hot coals for a short time (10 minutes). Chop meat with a clever into bite-size pieces. Fold into warm tortillas & serve with pico de gallo, sour cream, shredded cheese and sour cream.

NOTE: The secret to tender fajitas is a hot fire and a short cooking time. Meat should be no more than �3/4 “ thick.

SUBSTITUTIONS: flank steak, boneless sirloin, tenderized round steak or boneless chicken breasts or tenders.