Prepare the marinade: lime juice, vinegar, cumin, half the garlic and half the olive oil in a plastic zipper--topped bag. Squish it around to mix and add beef; then squish the beef around. Throw the bag in the fridge and get your veggies ready.
In a skillet or a wok (perfect tool for fajitas), heat the remaining olive oil over medium-high heat. Saute onion and remaining garlic till translucent but don't let brown. Add bell peppers and cook till crisp-tender; set aside.
Remove meat from fridge and take the beef out of the marinade. Discard marinade. Saute beef till cooked to your liking. Add onion and bell pepper mixture and warm together for a minute. Add cilantro and toss well to mix.
Warm tortillas and serve.
Serving suggestion: A big green salad is really adequate for this delicious meal.
Reprinted with permission from ©Leanne Ely, Saving Dinner, by Leanne Ely, published by Ballantine Books click for book review
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