1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeno, seeded (if desired) and thinly sliced
1 tsp chili powder
1 tsp hot sauce
kosher salt
4 1-qt resealable plastic freezer bags.
In a large bowl, combine the steak, onion, bell peppers, jalapeno, chili powder, hot sauce, and 1/4 tsp salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.
COOK IT:
4 bags frozen fajita mixture
4 tsp olive oil
8 8-inch flour tortillas, warmed
store bought refrigerated fresh salsa (optional)
sour cream (optional)
In a large skillet, over medium heat, heat the oil (use 1 tsp per serving). Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired.
