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1 lb. steak, cut across grain
in 1/4-inch strips
2 Tbsp. corn oil
2 Tbsp. lemon juice
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground oregano
1/2 tsp. pepper
1/8 tsp. liquid smoke
1 c. green pepper strips
1 c. thin onion wedges
1 c. thin tomato wedges
1/2 c. chunky salsa
8 hot corn or flour tortillas

In a medium bowl, combine steak strips, corn oil, lemon
juice, garlic powder, salt, oregano, pepper and liquid smoke.
Cover and refrigerate 6 to 8 hours. In a 10-inch skillet, heat
3 tablespoons oil over high heat until very hot. Saute half of
meat until beginning to lose redness, about 30 seconds. Add
half of green pepper and onion and continue cooking 1 to 2
minutes or until crisp-tender; remove all from skillet. Repeat
with remaining meat, pepper and onion in additional oil if
needed. Return all of meat, pepper and onion to skillet. Add
tomato and 1/2 cup salsa; simmer, tossing meat and vegetables 1
minute longer. Serve immediately with salsa. Makes 4 serv-
Serving suggestions: Pieces of fajita meat and vegeta-
bles can be wrapped in a tortilla, picked up and eaten taco

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