SIZZLIN’ STEAK FAJITAS
Serves: 6
2 lbs (about 1 kg) beef flank steak, cut across the grain into 1/4-inch (6-mm) strips
1/2 jalapeno pepper, finely chopped
1/4 cup (60 mL) chopped fresh coriander
2 tbsp (30 mL) fresh lime juice 1 tsp (5 mL) minced garlic 1/2 tsp (2.5 mL) ground cumin 2tbsp ( 30mL) olive oil 1 medium onion, thinly sliced 3 bell peppers, thinly sliced Sliced green onions, fresh coriander
6 corn tortillas, warmed
Marinade:
In a bowl or large freezer bag, combine beef, jalapeno pepper, coriander, lime juice, garlic and cumin, mixing to coat meat. Cover and refrigerate for 15 minutes.
To eat now:
1. Heat oil in a wok or large, heavy frying pan over high heat. Add beef and marinade and cook, stirring, for four to five minutes, until meat is no longer pink.
2. Add onion and bell peppers and cook, stirring, for two to three minutes, until tender-crisp.
3. Sprinkle with green onions and coriander. Serve in tortillas.
To freeze:
1. Line three baking sheets with parchment paper. Spread beef and marinade on one sheet, and onion and bell peppers on the other two sheets. Freeze each for about one hour, until solid.
2. Transfer beef to a 1-quart (1-L) freezer bag and seal, removing as much air as possible. Transfer vegetables to a gallon-size (4-L) freezer bag. Add meat bag and seal, removing as much air as possible. Freeze.
3. When ready to eat: Heat oil in a wok or large heavy frying pan and cook frozen beef and marinade, stirring, for five to six minutes, until no longer pink inside. Add vegetables and cook four to five minutes longer, until tender-crisp. Serve as above.