Fajitas in a Flash

1 pound boneless steak, such as skirt steak, sirloin, or rib-eye (about 1/2 inch thick)
2 teaspoons vegetable oil
1 cup strips of yellow onion
1/3 cup red wine or beef broth
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon bottled minced garlic or 1 clove frsh garlic, minced
1 cup strips green or red bell pepper
8 (10-inch) flour tortillas
Salt and black pepper to taste

1. Using a very sharp knife, cut steak into strips about 1/2 to 1/2 inch wide. Heat oil in a 12-inch nonstick skillet, over high heat. Add the beef and stir-fry for 2 1/2 to 3 minutes for medium-rare (or to desired doneness). Turn the beef out onto a platter and set aside.

2. To the skillet add wine, molasses, Worcestershire, lemon and lime juices, and garlic. Bring to a boil over high heat, stirring, then add the onion and bell pepper to the skillet and continue to cook on high until the vegetables are tender and about half the wine has evaporated, about 3 minutes. Stir from time to time.

3. When the vegetables are tender, return the meat and any juices to the skillet. Toss the meat for about 1 minute to warm through and coat with sauce, then season with salt and black pepper. To serve, return the meat and vegetables to the platter and let everyone build fajitas to personal preference with toppings of choice.

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