PEPPER-LIME VEAL FAJITAS

Serves 4. Total Prep/Cooking Time: 30 Minutes

1 lb. veal shoulder cutlets, cut 1/8” to 1/4” thick
1 tablespoon olive oil
2 medium red or yellow bell peppers, cut into ¾-inch wide strips
1 medium onion, sliced
8 small flour tortillas, warmed
Chopped fresh cilantro, prepared salsa

 . . Marinade:

3 tablespoons fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced

1. Pound veal cutlets to c-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.
2. Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm.
3. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal.
4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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