2 pounds skirt steak, pounded thin and cut into 1-inch wide strips
1 small yellow onion, cut into small wedges
1 red bell pepper, cut into quarter-inch strips
1 yellow bell pepper, cut into quarter-inch strips
1 medium plum tomato, diced
2 T. dark rum
¼ cup fresh cilantro, chopped
Instructions
Place meat in bottom of glass dish. Combine 2 T oil with garlic,
lime juice, chili powder, and cumin in jar and shake well. Pour
over meat and marinate at least 2 hours in the refrigerator. Heat
remaining oil in skillet over medium flame. Add meat strips in
single layer and cook without stirring, one minute. Turn and
continue cooking for one additional minute. Add onion and
peppers and continue to cook for four minutes, stirring
occasionally. Combine tomato and rum in small bowl. Stir with
fork and pour into skillet. Cook one minute. Sprinkle with
cilantro. Remove from heat and cool three minutes. Serves four.
Originally Submitted
8/9/2013
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