stir-fry taco fajitas

 
Delicious! Tonight I had my meat filling over red spicy rice topped with a big dollop of light sour cream. Seconds, please!

stir-fry taco fajitas (Ricks College meats class)
1 1/2 pounds beef round steak
1 tablespoon chili powder
1/4 cup lite soy sauce or two tablespoons soy sauce plus 2 tablespoons water
1 clove garlic, mashed
1 tablespoon vegetable oil
2 large tomatoes, seeded and cut into strips
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced green onions
1 tablespoon minced cilantro or parsley
6 medium flour tortillas, warmed
sour cream, guacamole, shredded cheese, picante sauce, lettuce leaves, hot peppers

Rub chili powder into beef. Combine soy sauce and garlic; pour over beef. Cover; refrigerate 1 hour. Slice beef across grain into 1/8-inch strips. Heat oil in heavy, large frying pan or wok over medium-high heat. Stir-fry beef just until no longer pink. Add tomatoes, chilies, onions, and cilantro. Stir until heated through. Divide beef mixture among tortillas. Top each with guacamole, sour cream, cheese, etc.