14-Carrot Fajita Saute

Serves 2 People

Ingredients:

• 1 LB Sirloin Fajita, trimmed, and about 3/4 inch thick.
• 1 Cup of fresh “Matchstick” pre-cut carrots.
• 1/4 Cup Cooking Sherry *
• 1 TB Soy Sauce *
• 1 tsp Vegetable Oil
• 2 TB Butter or Margarine *
• 1 t Jane’s Krazy Mixed-Up Salt
• Black Pepper

 Process:

1. Start rice and ingredients cooking (see rice recipe below)
2. In saute pan, over medium-to-low heat, mix and heat oil and butter/margarine
3. Add Fajita strips, fat-or-silver-skin-side-down.
4. Sprinkle with about 1/2 of Krazy Salt and Pepper
5. After about 8 minutes, turn heat to Low and turn Fajita Strips over.
6. Place carrots between fajita and skillet surface.
7. Add cooking sherry to skillet and sprinkle soy sauce over Fajita.
8. Sprinkle with other 1/2 of Krazy Salt and Pepper.
9. Cook for about 10 minutes.
10. Cut into bite-size pieces and serve over rice, pouring carrots and sauce over beef and rice.

•  Matchstick Carrots (see example): .

 * Be sure to use Gluten-Free Brands for these products.

• Gluten-Free Sherry and Gluten-Free Soy Sauce (see GlutenFreeda.com).

 Serve with homemade rice and carrots (or other rice creation):

• 2 cups light chicken bullion *
• 2 TB butter or margarine *
• 1/4 Tsp Salt
• Dash of Black Pepper

Heat bullion mixture to boil, reduce to simmer and add rice and cover,

 then add carrots in about five minutes.

• 1 cup white rice *
• 1/4 cup fresh matchstick carrots

Cook until rice is done and serve.

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