|2||pounds flank steak, skirt or sirloin steak|
|Chili's Steak Marinade (see below)|
|1||red bell pepper|
|1||green bell pepper|
|1||onion thinly sliced|
|Cilantro sprigs (optional)|
|Hot cooked rice (optional)|
|CHILI'S STEAK MARINADE:|
|3||cups soy sauce|
|¼||cup Worcestershire sauce|
|2||teaspoons minced garlic|
|1||tablespoon ground ginger|
Fajitas: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight.
Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro.
Serve with rice, if desired, or place about ½ cup mixture in center of 1 tortilla. Add any favorite salsa or toppings.
Steak Marinade: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (Makes 7½ cups)
This recipe yields 4 servings without salsa and rice.
Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17 grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber