Qingdao Fajitas

  • images/quingdao_fajitas.jpg

Makes 12 fajitas

Tex-Mex style fajitas are loved by American families, and even we Chinese cooks are getting into the act! The soy sauce in the marinade gives it a special touch. In case you're wondering about the name, it's the new spelling of the city in northeastern China formerly known as Tsingtao. It'ss pronounced "ching-dow."

Marinade

  • 1/4 cup soy sauce
  • 2 tablespoons vodka, tequila or Chinese rice wine
  • 2 tablespoons lime juice
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger
  • 1/2 teaspoon Chinese five-spice powder

  • 1 pound beef sirloin or flank steak

Salsa

  • 2 large tomatoes, coarsely chopped
  • 1/2 small onion, chopped
  • 2 serrano chilis, seeded and minced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons rice vinegar
  • 2 teaspoons chili paste
  • 1/2 teaspoon salt

Sour Cream Mixture

  • 1 cup sour cream
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper

  • 2 cups shredded lettuce
  • 12 flour tortillas, warmed

Directions

  1. Combine marinade ingredients in a sealable plastic bag. Add beef, seal bag and turn to coat evenly. Cover and refrigerate overnight.
  2. One hour before cooking, combine salsa ingredients and sour cream mixture ingredients in separate bowls. Refrigerate for 30 minutes.
  3. Lift beef from marinade, reserving marinade. Place beef on a rack in a foil-lined broiling pan. Broil 2 inches below heat, turning once, for 3 minutes on each side for medium-rare. Baste occasionally with reserved marinade while broiling. When done, remove beef from broiler, set aside and let rest for 15 minutes before thinly slicing.
  4. To serve, place a small portion of beef strips, lettuce, salsa and sour cream mixture on a warm tortilla, wrap up and eat out of hand.

*To barbecue: Remove beef from marinade, reserving marinade, and pat dry beef with paper towels. Place on a lightly greased grill about 4 inches above a solid bed of glowing coals. Cook, turning once, and basting several times with reserved marinade, for 4 minutes on each side for medium rare.