3 lb. tri-tip or bottom sirloin beef
1/3 c. margarine
2 medium sized onions, cut into 1/4-inch slices
2 medium sized green peppers, cut into 1/4-inch slices
1 Tbsp. seasoning salt
8 medium tomatoes, cut into wedges
lemon wedges to garnish

Place meat in shallow pan. Pour marinade over and refrigerate 3 hours. Remove meat from marinade and cut into 1/2 x 3-inch strips. Melt margarine in 1 large skillet. Add onions, peppers and seasoning salt; sauté until tender. Place meat into large cast-iron skillet and sear over medium heat until browned. Add vegetables. Place tomatoes over both meat and vegetables. Garnish with lemon wedges. Serves 6.

For Chicken Fajitas, use 3 pounds of chicken breasts. Marinate and cut as before.

2 1/2 c. soy sauce
1 1/4 c. water
1 1/4 c. white vinegar
1 tsp. minced garlic
1 tsp. white pepper

Combine in large pot and make sure it's well blended.

On the side, serve hot corn or flour tortillas, refried beans, guacamole and hot pepper relish.