DIRECTIONS
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Cut steak across the grain into thin slices; cut long slices in half. Place in resealable plastic bag. Add rice vinegar and jalapeno. Close bag securely, turning to coat. Refrigerate at least 2 hours or overnight.
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Heat oil in a large skillet over high heat. Drain steak and discard marinade. Cook steak until barely pink in center, about 4 minutes. Transfer to a plate; set aside.
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Add bell peppers, onion and garlic to skillet; cook over high heat until vegetables are almost tender, 3 to 4 minutes. Sprinkle with fajita seasoning. Return steak to skillet. Cook 1 minute or until heated through. Spoon steak mixture into warm tortillas. Serve with toppings, as desired.
Variation
Substitute 1 pound boneless skinless chicken thighs or breasts, pork tenderloin, or portabello mushrooms for the beef; cut into thin strips.
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