Vegetable-Beef Fajitas

Mom's recipe--she puts crisp-cooked bacon and shredded cheese inside the tortillas with the steak mixture, plus more on top; and bakes them for about 10 minutes to melt the cheese. Yum:) *Cook time is included with Prep time--unless you do mom's variation, which is 10 minutes in the oven.*

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  medium  jalapeno pepper, seeds and stem removed
• 2  cloves garlic
• 1  medium red bell pepper, seeded,halved lengthwise
• 1  medium green bell pepper, seeded,halved lengthwise
• 2  medium onions, halved lengthwise
• 1⁄4 cup water
• 2  tablespoons soy sauce
• 1  tablespoon brown sugar
• 2  teaspoons cornstarch
• 1  teaspoon chili powder
• 1⁄2 teaspoon cumin
• 3  teaspoons olive oil
• 1  lb beef flank steak, siced across the grain
• 6  flour tortillas, warmed slightly according to package directions (7-9")

Directions

1. In a food processor fitted with a steel blade, process the jalepeno pepper and garlic until chopped, 5-10 seconds.
2. Add both bell peppers and onions; process to dice.
3. In a small bowl, combine the water, soy sauce, brown sugar, cornstarch, chili powder, and cumin; set aside.
4. Heat 1 tsp.
5. oil in a large wok over medium-high heat until it sizzles, about 2 minutes.
6. Add the sliced steak; cook and stir for 5-8 minutes, until no longer pink.
7. Set aside.
8. Add the remaining 2 tsp.
9. oil to the wok; add vegetables.
10. Cook and stir for 5-7 minutes, until crisp-tender.
11. Add the steak and soy sauce mixture; cook and stir until the steak and vegetables are coated and the mixture is thoroughly heated, about 5-8 minutes longer.
12. Serve in the warmed tortillas with shredded cheese, sour cream, salsa, and/or guacamole.