I deviated from the recipe a little and boy was this good! I prepared this in more of a stir fry fashion, using beef tenderloin that I cut into strips and marinaded in the fajita seasoning and a little vegetable oil. I sauteed the peppers and onions first, using a pretty and colorful blend of green, red, orange and yellow. I then stir fried the beef tenderloin strips, deglazed the pan with a little water,and added the pepper mixture back in. At the last I added some chopped, fresh cilantro (sure loved that contribution of flavor!) and skipped the lime juice. I served this over a bed of rice. This was quick, easy and delicious--I had dinner on the table in about 20 minutes. I confess I don't think I would have liked this prepared as directed--it would have taken much longer, and I don't care for the idea of cooking a rib eye steak for 30 minutes to an hour. Stew meat, maybe--ribeye, not. Prepare this quickly by sauteeing a good cut of meat and there's no way you could be disappointed.
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