Stir-Fry Beef Fajitas

step 1.

Slice the flank steak against the grain into ¼-inch strips.

step 2.

In a bowl, combine the sliced steak, fajita seasoning, and 1 tablespoon of the canola oil. Mix well to coat the steak evenly.

step 3.

Core and slice the red and green bell peppers into ½-inch slices. Chop the yellow onions.

step 4.

Heat a large skillet over high heat. Add the remaining 2 tablespoons of canola oil. Once the oil is hot and shimmering, add the sliced bell peppers, chopped onions, and kosher salt. Cook, stirring occasionally, until the vegetables are lightly charred and slightly softened, about 3 to 4 minutes.

step 5.

Push the vegetables to the sides of the skillet and add the marinated steak to the center. Cook the steak, stirring occasionally, until it is cooked through and no longer pink, about 3 to 4 minutes.

step 6.

Stir the vegetables and steak together in the skillet. Squeeze the juice of 1 lime over the fajita mixture and stir to combine.

step 7.

Warm the corn tortillas according to package instructions or in a separate skillet over medium heat for about 30 seconds per side.

step 8.

Serve the stir-fry beef fajitas immediately with the warm tortillas. Garnish with chopped fresh cilantro if desired.