Zesty Steak Fajitas

3 tablespoons fresh lime juice
3 minced garlic cloves
2 teaspoons chili powder
3/4 pound beef top round steak, or flank steak, thinly sliced
1 large onion, thinly sliced
1 red bell pepper, seeded and thinly sliced into strips
1 1/2 tablespoons soy sauce
1 tablespoon worcestershire sauce
4 whole-wheat tortillas, warmed
light sour cream
salsa

Combine the lime juice, garlic, and chili powder in a large ziplock bag; add the steak. squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, for 20 minutes. Drain the beef; discard the marinade.

Spray a large skillet with nonstick spray and set over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the steak and cook until lightly browned, 3-4 minutes. Add the soy sauce and worcestershire sauce; cook 1 minute.

Lay the tortillas out and spoon 1 cup of the beef mixture in a strip in the middle of each tortilla. Add sour cream and salsa, if desired, and fold them up.

4 servings