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Pepper-Lime Veal Fajitas recipe (Meat)

Yield: 4 servings

1 lb veal shoulder cutlets
2   medium red or yellow bell peppers
1   medium onion, sliced salt and pepper
8   small flour tortillas (6-7 inch diameter) (15cm)
some   chopped fresh cilantro prepared salsa
3 tablespoons fresh lime juice
1 tablespoon olive oil
2   cloves garlic, minced

Posted by MollyDD on Aug 10, 2008


tack veal cutlets; cut into 3×1 inch strips. (7.5cm X 2.5cm)
Combine marinade ingredients in medium bowl.
Add veal strips and marinate 10 minutes

Meanwhile, heat ½ of oil in large non stick skillet
over medium-high heat until hot.
Add bell peppers and onion; stir-fry 4-5 minutes or until crisp-tender.
Remove from skillet; keep warm.

Drain veal discarding marinade.
Add ½ of veal to skillet; stir-fry 1-2 minutes or until outside of surface of veal is no longer pink.
Do not overcook.
Repeat with remaining oil and veal.
Season with salt and pepper as desired.

Combine veal and bell pepper mixture.
Sprinkle with cilantro as desired.
Serve with tortillas and salsa.

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