Beef Fajitas

Another recipe for batch cooking. From the same book "Fix, Freeze, Feast" with modifications.

Makes 4 Entrees, 4 servings each.
6 pounds boneless top sirloin steaks or other similar cut.
1/2C lime juice
1/2C soy sauce
1/2C vegetable oil
2t ground cumin
2t dried oregano
2t chili powder
2t black pepper
2T minced garlic
4 lg sweet yellow onions, cut into strips
4 lg peppers cut into strips (red, green, yellow or orange)
4C shredded cheddar cheese
40 flour tortillas
4 2-gallon freezer bags
8 1-quart freezer bags
8 1-gallon freezer bags

On hand for day of cooking each entree:
2t vegetable oil
Sour cream, salsa, guacamole or other fajita toppings of your choice.

1. Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among the four 1-gallon freezer bags.
* I find it much easier to slice the steaks thin if they are partially frozen.
2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a medium bowl. divide the marinade evenly over the beef. Put 1/2T of garlic into each bag. Seal.
3. Divide onion and peppers strips evenly among four 1-quart freezer bags. Seal. Measure 1C cheese into each of the remaining 1-quart freezer bags. Seal. Put 10 tortillas into each of the remaining 1-gallon freezer bags. seal.
4. Into each of the 2-gallon freezer bags, place a bag of marinated beef, a bag of onions and peppers, bag of cheese and tortillas. Seal and Freeze.

To cook:
1. Completely thaw one entree in the refrigerator.
2. Heat oil in a large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3 minutes. Remove vegetables from skillet and add beef. Stir fry until beef is well browned, about 10 minutes. Remove pan from heat, and add vegetables stirring to combine. Serve with tortillas and fajita toppings of your choice.