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2 tbsp vegetable oil; 4 skinless, boneless chicken breast half or 1 beef sirloin steak (about 1 pound), cut into strips; 1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
For the fajitas: Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer.
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1 tbsp vegetable oil; 1 boneless beef top round steak (about 1 pound), cut into strips; 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups); 1 medium onion, sliced (about 1/2 cup)
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2 tbsp canola oil; 1 large onion, thinly sliced; 1 large red bell pepper, thinly sliced; 2 large garlic clove, thinly sliced; 1 tbsp chili powder; kosher salt; freshly ground pepper; 1 / 2 half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
1. In a large skillet, heat the canola oil until shimmering. Add the onion, bell pepper, garlic and chili powder and season with salt and pepper.