I love fajitas & this was a fun twist...BBQ Marinade: 1/4 cup olive oil, two minced cloves garlic, 2 tbsp red wine vinegar, 2 tbsp BBQ sauce, 2 tsp mustard seeds, 1 tsp Worcestershire sauce, pepper, & Tabasco.
Coat meat & refrigerate at least 12 hours. Stir fry in oil until browned, then leave in pan while stir frying the four cups of vegetables.
We used red bell peppers, yellow summer squash, carrots & red onions.
We also had them with some pomegranate salsa & shredded cheddar.
Favorite Song for today (led to in a more or less direct way by my favorite radio station):
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