Ingredients

　　1 1/2 pounds beef skirt or flank steak, trimmed and cut into 1/2-inch strips

Fajitas Marinade

　　1/2 cup canola oil

　　1/4 cup red wine vinegar

　　6 cloves garlic, minced

　　1 green onion, minced

　　1 teaspoon ground black pepper

　　1/2 teaspoon salt

　　One medium yellow onion, sliced into thin wedges

　　One green bell pepper, cored, seeded, and cut into strips

　　Put the steak into a large plastic storage bag. Add the soy sauce, oil, vinegar, garlic, green onion, black pepper, and salt. Squeeze out excess air, seal tightly, and massage to work the marinade into the beef. Marinate for 1 1/2 hours at room temperature or in the refrigerator overnight. Preheat a large nonstick skillet over high heat on the stove top or over a grill. Re-move the meat from the marinade, and add it to the pan, along with the yellow onion and bell pepper. Cook until the meat is cooked through and browned, 4 to 5 minutes.

　　Cooks' Note

　　You can easily substitute 1 1⁄2 pounds skinless, boneless chicken breasts or peeled and deveined shrimp (cook the shrimp just until they turn pink) for the beef in this low-glycemic Tex-Mex mainstay. It’s great with guacamole salad (see page 106), pinto beans (see page 240), and salsa—either homemade (see page 324) or your favorite prepared variety. If you must, serve with 2 whole-wheat tortillas per serving.

　　Sugar Busters! Quick & Easy Cookbook