Beef Fajitas

INGREDIENTS:

• 1 lb beef (flank steak or thin strips)
• 5 Tbs vegetable oil, divided
• 2 Tbs lime juice (or 1 lime)
• 2 cloves garlic
• 1 bunch fresh cilantro
• 1/2 Tbs chili powder
• Salt and pepper to taste
• 2 medium green bell peppers
• 1 medium red bell pepper
• 1 yellow onion
• 6 (6 inch) tortillas
• 8 oz sour cream
• 1 medium avocado (optional)

DIRECTIONS:

1. The night before: Combine 3 tbs of vegetable oil with the lime juice, chili powder, garlic (minced), a handful of cilantro (chopped) and about 1/8 tsp of salt. Mix it up - add the beef and stir to coat the meat. Cover and keep in fridge until you are ready to cook the next day.
2. Clean and thinly slice the bell peppers and onion. Heat a large, heavy bottomed skillet with 2 tbs of vegetable oil over very high heat (as high as it will go without the oil smoking). Toss in the sliced vegetables, season with salt and pepper and cook them until the edges get brown and carmelized. Remove them from the pan and set aside.
3. Toss the meat, marinade and all, into the same hot skillet. Stir and cook until the meat is fully cooked.
4. Prepare a fajita assembly line with the tortillas, meat, vegetables, sour cream, fresh cilantro and sliced avocados.