1–Lb. Arrow J Beef Fajita Meat 1/2–Cup Italian Salad Dressing 1/2–Cup Salsa 2–Tbsp. Lime or Lemon Juice 1–Tsp. Worcestershire Sauce 1–Tbsp. Cooking oil *I use olive oil 1–Medium Onion, thinly sliced and separated into rings 1–Medium green, red, or yellow sweet pepper, cut into thin strips FOR SERVING: Thin slice Arrow J Beef Fajita steak into bite-size strips and place in a plastic bag. For marinade: combine salad dressing, the ½ cup salsa, lime juice, and Worcestershire sauce. Pour over meat. Close bag. Marinate in refrigerator for 6-24 hours , turning occasionally. Pour oil into a large skillet. Preheat over medium-high heat. Cook and stir onion in hot oil for 1 ½ minutes. Add sweet pepper strips; cook and stir 1 ½ minutes more or till crisp tender. Remove from skillet Add half of the undrained beef strips to hot skillet. Cook and stir for 2-3 minutes or to desired doneness. Remove beef. Drain well. Repeat with remaining beef. Return all beef and vegetables to skillet. Cook and stir for 1-2 minutes or till heated through.