Asian Fajitas

Recipe Ingredients

		Marinade
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Chinese rice wine
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Hoisin sauce
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Minced ginger
1/2 teaspoon	2.5ml	Chinese five-spice powder
		Beef and Vegetables
1 lb	454g / 16oz	Beef sirloin or flank steak - thinly sliced Into strips across the grain
2 tablespoons	30ml	Cooking oil
1/2		Onion - cut into matchsticks
1/2		Carrot - cut into (medium) matchsticks
1		Yellow squash - cut into matchsticks
		Salsa
2		Tomatoes - coarsely chopped (large)
1/2		Onion - chopped (small)
2		Serrano chilies - seeded and minced
2 tablespoons	30ml	Chopped cilantro
2 tablespoons	30ml	Rice vinegar
2 teaspoons	10ml	Chili paste
1/2 teaspoon	2.5ml	Salt
		Sour Cream Mixture
1 cup	237ml	Sour cream
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sesame oil

Recipe Instructions

Combine marinade ingredients in a sealable plastic bag. Add beef, seal bag, and turn to evenly coat. Let stand for 1 hour or refrigerate overnight.  One hour before cooking, combine salsa ingredients and sour cream mixture ingredients in separate bowls. Refrigerate for 30 minutes.

Strain beef, reserving marinade. Place a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add beef and stir-fry for 3 minutes. Add onion, carrot, squash, and 1/4 cup of reserved marinade; stir-fry until vegetables are tender-crisp, about 5 minutes. Remove from heat.

To serve:  Place a small portion of beef mixture, lettuce, salsa, and sour cream mixture on a warm tortilla, wrap up, and eat out of hand.

Source:
"http://www.fontayne.com/california/fjitas.html"

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