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1
Whisk first eleven ingredients together in a large bowl.
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2
You may marinate up to 3 pounds meat, chicken, or vegetables in this mixture.
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3
Cut the steak across the grain into strips 1/2 inch wide and 2 inches long.
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4
The slices should be sliced as uniformly as possible, for even cooking, and no thicker than 1/8 inch.
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5
It may be easier with partially frozen meat.
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6
Place the meat in a bowl and pour the marinade over it.
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7
Toss so that it covers the meat evenly.
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8
Cover and marinate for 1 hour in the refrigerator.
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9
Add the mushrooms and onions.
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10
Mix well, cover, and refrigerate 1 hour more.
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11
Pour the meat, mushrooms, and onions through a sieve or colander into a bowl, reserving all excess marinade.
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12
Put the marinade in a saucepan and bring it to a boil.
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13
Keep it hot until serving time.
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14
Over a high flame or setting, heat a fajita pan (flat, oblong skillet) or cast iron frying pan until very hot.
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15
Add the olive oil and spread to coat the pan.
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16
(if your pan is small, divide the mixture and use 2 pans.)
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17
[I take this to mean do it in 2 batches.
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18
].
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19
Add the meat/vegetable mixture and stir-fry for about 3 minutes, or until all the meat is cooked and tender.
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20
Remove from heat.
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21
Set a hot pad or trivet on the table and set the fajitas pan on it.
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22
The meat is customarily wrapped in warm flour tortillas and served with any of the following: rice, refried beans, salsa fresca, red or green salsa, sour cream, grated Cheddar cheese, guacamole or fresh avocado.
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23
Serve the hot marinade in a pitcher on the side.
