1 pound flank steak, sliced into thin strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Toppings (optional): shredded cheese, guacamole, sour cream, salsa
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the sliced steak to the skillet and cook for about 3-4 minutes per side, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet, along with the sliced bell peppers and onions. Cook for 5-7 minutes, or until the vegetables are softened and slightly charred.
Add the minced garlic, cumin, chili powder, salt, and black pepper to the skillet, and stir to combine with the vegetables. Cook for an additional 1-2 minutes, or until the spices are fragrant.
Add the cooked steak back to the skillet with the vegetables, and stir to combine. Cook for an additional 1-2 minutes, or until the steak is heated through.
Warm the flour tortillas in the microwave or in a separate skillet.
Serve the steak and vegetable mixture on the warm tortillas, and top with shredded cheese, guacamole, sour cream, salsa, or any other desired toppings. Enjoy!