Beef Fajitas

3 T fresh lime juice
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
12 oz. flank steak, trimmed of all visible fat, thinly sliced on the diagonal
1 small onion, thinly sliced
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 jalapeno pepper, seeded and chopped
1-1/2 T. reduced-sodium soy sauce
1 T. Worcestershire sauce
1 t. chili powder
4 (8-inch) whole wheat tortillas (or fat-free)
1/2 cup reduced-fat sour cream (or fat-free)
1/2 cup salsa

Makes 4 servings. Combine the lime juice, garlic, and cumin in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, 20 minutes. Drain and discard the marinade. Spray a large non-stick skillet with nonstick spray and set over medium-high heat. Add the onion, red and green bell peppers, the jalapeno pepper; cook, stirring occasionally, until softened, 5 minutes. Add the soy sauce, Worcestershire sauce, and chili powder; cook 1 minute longer. Warm the tortillas according to package directions. Place a tortilla on a work surface and place one-fourth of the beef mixture in a strip down the center, leaving a 1-1/2-inch border at either end. Fold the bottom flap up over the filling, then fold over the sides to enclose; roll up to form a package. Repeat with the remaining tortillas and filling, and serve the fajitas at once with the sour cream and salsa.

Number of Servings: 4

Recipe submitted by SparkPeople user BEINHAVE.