1 1/4 c. soy sauce
1 1/4 c. white vinegar
1 1/4 c. water
1 tbsp. white pepper
1 tbsp. granulated garlic
1 (2 1/2 lb.) tri tip roast, flank steak or skirt steak
1 c. diced green pepper
1 c. diced onion

Combine first 5 ingredients reserving 2-3 tablespoons of marinade for later. Place meat and remaining marinade in bowl and marinate overnight in refrigerator. Drain marinade from meat and grill over hot coals until medium-rare.

Cut cooked meat into 1/4 inch strips. Heat 1-2 tablespoons oil in skillet and add onion and green pepper and cook until tender. Add meat to onions and peppers and pour reserved marinade over it prior to serving. Serve in flour tortillas, or on a griddle sizzling. Serve with refried beans and Spanish rice. Serves 6.