Beef Fajitas Weight Watchers Recipe 485

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Steps:

• Coat a large nonstick skillet with 1 spray cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle stead with 2 teaspoons of lime juice and sprinkle with 1 teaspoon of chili powder. Add steak to skillet and cook over medium-high heat for 6 minutes turning once until desired doneness. Remove to a cutting board and let stand. Add onion, pepper and salt to skillet. Off heat, coat vegetables with 1 spray of cooking spray. Saute over medium-high heat until onions and peppers are lightly browned and crisp tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro. Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Wrap up in lettuce leaves if desired. Yields about 4 slices of beef, 3/4 cup of veggies, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

Steps:

• Partially freeze meat for easier slicing.
• Heat oil in a large skillet or wok.
• Add steak strips to the oil.
• Stir-fry until meat loses its pink color.
• Remove meat from pan.
• Add additional oil to the pan if needed.
• Cook onions and bell pepper until crisp tender.
• Return meat to pan.
• Add the water, chili powder, cumin, and Worcestershire sauce.
• Cook and stir until the water is gone.
• Stir in the tomatoes.
• Heat through.
• Place some of the meat in a warm tortilla leaving the bottom half free.
• Top with sour cream, guacamole, and salsa.
• Fold sides and bottom in leaving the top open.