Ingredients
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2 tbsp oil
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1/4 cups soy sauce
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1/4 cups lime juice
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1.5-2 lbs skirt steak (or other beef or chicken easily cut into strips)
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1 medium onion (sliced), or 15 medium scallions (green onions)
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2 large bell peppers (sliced)
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1 tsps chili powder (as allowed by doctor)
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Combine oil, lime juice, soy sauce and chili powder if using.
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Slice the chicken into about 1/2 inch slices
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In a skillet, mix the meat into the sauce mixture and marinate everything together in a bowl or a zip-type plastic.
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In a skillet, cook the meat first (make sure the strips are not over crowded). Add a little oil to the skillet and get it very hot to make the oil shiny. When the meat is browned, remove and set aside.
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Put in the veggies. When they soften, return meat to the skillet to heat through.
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Serve with guacamole, sour cream, salsa and cilantro. If observing your diet, low-carb tortillas are preferred.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.