1 lb. lean boneless beef steak (top round, flank or sirloin)
2 tbsp. salad oil
2 cloves garlic, minced or pressed
1 lg. onion, thinly sliced and separated into rings
2 or 3 fresh jalapeno chiles, seeded and minced
1 lg. red bell pepper, seeded and cut into thin strips
2 tsp. ground cumin
3 tbsp. lime juice
1 tsp. cornstarch
2 med. size Roma-type tomatoes, diced
salt and pepper
lime wedges
sour cream (optional)
1 lg. ripe avocado, pitted, peeled, and diced
8 warm flour tortillas (8 inch) or 8 lg. iceberg lettuce leaves, chilled
homemade or purchased salsa (optional)

Cut beef with the grain into 1 inch wide strips; then cut each strip across the grain into 1/8 inch thick slices. Set aside. Place a wok over high heat; when wok is hot, add 1 tablespoon of the oil. When oil is hot, add meat. Stir-fry until meat is browned (1 1/2 to 2 minutes); transfer meat to a bowl with a slotted spoon. Add remaining 1 tablespoon oil to wok, then add garlic, onion, chiles, and bell pepper. Stir-fry until onion is soft (about 3 minutes). Stir together cumin, lime juice, and cornstarch; add to wok. Return meat to wok, add tomatoes, and stir until mixture is hot and juices boil. Season to taste with salt and pepper, then pour fajitas into a serving dish; garnish with lime wedges. Offer sour cream (if desired) and avocado in separate dishes. Spoon meat mixture onto tortillas or lettuce leaves; add sour cream, avocado, and a squeeze of lime to taste. Fold up and eat out of hand. Accompany with salsa, if desired. Makes 4 servings.