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Ingredients
- 1 1/2 lb. lamp top round
- 1 large green pepper (seeded & cut in strips)
- 1 large red pepper (seeded & cut in strips)
- 1 medium onion cut in half, then in strips
- 1 bunch of cilantro, roughly chopped
- 1/4 cup of Badia Lime Juice
- 1/2 cup of Badia Olive Oil
Directions
- Remove fat from the lamb top round and slice in half long side
- Cut in strips
- In a bowl add the Badia Lime Juice, 1/4 cup of Badia Olive Oil and 1/4 cup of Badia Fajita Seasoning
- Whisk together and marinade ingredients
- Add lamb strips, mix well
- Cover and refrigerate for two hours
- Heat 1/8 cup of Badia Olive Oil in one skillet
- Add lamb strips
- Cook over high heat, stirring until medium done (about 5 minutes)
- Remove from heat
- In the other skillet add 1/8 cup of Badia Olive Oil and heat on high
- Add all the vegetables, except the cilantro
- Sauté on high heat for 2 or 3 minutes or until vegetables are slightly crisp
- Add the lamb strips into the vegetables with cilantro and mix well
- Serve with warm tortillas, guacamole, salsa fresca, and sour cream
