Instructions: Combine marinade ingredients in a sealable plastic bag. Add beef, seal bag, and turn to evenly coat. Let stand for 1 hour or refrigerate overnight.

One hour before cooking, combine salsa ingredients and sour cream mixture ingredients in separate bowls. Refrigerate for 30 minutes.

Strain beef, reserving marinade. Place a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add beef and stir-fry for 3 minutes. Add onion, carrot, squash, and 1/4 cup of reserved marinade; stir-fry until vegetables are tender-crisp, about 5 minutes. Remove from heat.

To serve, place a small portion of beef mixture, lettuce, salsa, and sour cream mixture on a warm tortilla, wrap up, and eat out of hand.

This recipe yields 12 fajitas.

Yield: 12 fajitas

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