How do you make beef fajitas like the restaurants?

I have tried it twice and ruined a perfectly good piece of meat. I marinated the meat for 5 hours. The seasonings weren't right and the meat got overdone and dry. After cooking, It was watery - not thick. I used Kikkoman Soy Sauce and Kikkoman Worchesteshire Sauce, then sprinkled Paul Prudhomme's fajita seasoning on it. I had one fajita and threw the rest away.

BEEF FAJITAS

1 lb. flank or sirloin steak, sliced diagonally into strips
1/2 c. fresh lime juice
3/4 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. Tabasco sauce
1 med. onion
1 med. green or red pepper
4 tbsp. oil
Four tortillas, warmed

Place beef strips into shallow dish. Combine lime juice, garlic powder, black pepper and Tabasco sauce and pour over beef, cover and refrigerate several hours or overnight. Remove meat from marinade; drain thoroughly. Cut onion and pepper into 1" chunks. Place 2 tablespoons of oil in frying pan. When oil is hot, brown onion and pepper until onion is slightly brown on edges. Remove onion and pepper; set aside. Add 2 tablespoons oil, brown beef, add onion and pepper; cook for 1 minute. Serve in warm flour tortillas. Makes 4 servings.
TIP: Chicken breasts can be substituted for the beef. Favorite condiments served with Fajitas are: Guacamole, salsa and/or sour cream.

Try skirt steak for the meat, and marinate and then grill it. I'd stay away from any "fajita seasoning" mixes.,.that's certainly not what better Tex Mex places are using!

Marinate skirt or flank steak overnight in soy sauce, lime juice, cilantro, a bit of vegetable oil and salt; dry well and then grill over a very hot fire for a couple of minutes per side.

Serve with sauteed onions and peppers, fresh flour tortillas and lots of salsas and sides.

Excellent fajitas every time

Beef Fajitas
8 Tortillas
2 tb Vegetable oil
1 Garlic clove, minced
1 md Onion, thinly sliced
1 md Green or red pepper,slivered
1 lb Beef steak, in thin strips
1 tb Chili powder
1 tb Lime juice
1 tb Pickled jalapeno peppers
1/2 ts Cumin



Ingredient notes:- Beef steak should be sirloin,
flank, or round. Pickled jalapeno peppers should be
chopped and may be omitted if not desired. Toppings
for fajitas are a personal choice. Suggestions: Salsa,
chopped tomatoes, shredded Cheddar cheese, guacamole,
sour cream, shredded lettuce.
Variations: for chicken fajitas, omit beef and use 1
lb skinless, boneless chicken breasts, cut into thin
strips. Saut鈥?for 3 to 5 minutes or until no longer
pink. Directions: Wrap stacked tortillas in foil. Bake
at 350F(180C) for 5 minutes
or until warm. In large skillet, heat 1 TB oil over
medium-high heat. Cook and stir garlic, onion and
sweet pepper for 3 to 5 minutes or until tender.
Remove from pan. Add remaining oil to skillet. Brown
beef, about 2 minutes. Stir in chili powder, lime
juice, jalapeno peppers and cumin. Return vegetables
to skillet and heat through. Spoon meat mixture onto
centre of each tortilla, top with desired toppings.
Fold up bottom edge, then roll up.



I hope this is right but it is how I do it.
Love Jen x