Fajitas

This is a really awesome fajita marinade that actually came to me through a MOPS cookbook for a steak marinade. We tried it for the steak and thought it would make super fajitas and now that's what we use it for.

Fajita Marinade:

1 1/2 pounds Steak (I use half sirloin and half top loin)
2 tablespoons vegetable or canola oil
1 teaspoon ground ginger
1/4 teaspoon ground pepper
1/2 cup soy sauce
2 tablespoons brown sugar
1 clove garlic
1 tablespoon onion flakes
1 tablespoon lemon juice

First, trim your steaks, getting as much fat off as possible. Next, slice lengthwise into strips and then half lengthwise again, depending on the size of your steak. Prepare your marinade and then place your strips in, making sure to stir to coat and cover the strips with the marinade. Chill this in the fridge for at least six hours, but overnight is best.

You will cook the strips over medium heat until done and then to low to keep them warm, tossing occasionally.

We like peppers and onions with ours, which you can cook with the meat, but I find the veggies cook much better (don't turn to sludge) if you cook them separately in olive oil.

Serve with tortillas, sour cream, guacamole, cheese, tomatoes and salsa.

Note: You can make this ahead and freeze your marinade covered raw beef strips in a Ziploc to use later.