Rob's Red-Hot Fajitas

What you'll need:

1 pound or more (0.5 kg) sirloin, round, brisket or favorite steak (or use chicken).

Salt

Ground black pepper

Ground cyan pepper

Ground chili pepper or chili powder

Ground cumin

Garlic clove

Steak sauce (like A1)

1/2 onion

1 bell pepper

If you want to marinade the meat for a few hours before cooking, mix some soy sauce in with the steak sauce and let the meat marinate in the mix.

Cut the meat into small pieces or cubes. Coat the bottom of a pan with a sprinkling of salt and start the meat in the pan with the burner on low to medium. As the meat begins to cook, sprinkle on some ground black pepper. There are no exact measurements; it's all to taste. Let the meat cook some more and absorb the salt and pepper. You may notice a dark brine forming from the salt and pepper. It would be good to use as lean a piece of meat as you can to avoid all the fat that may also get in there. While the beef (or chicken) is still cooking and browning, sprinkle on the cyan pepper and then the chili powder, letting the meat some time to absorb the peppers in as it cooks. Sprinkle on some cumin. Cut up a clove of garlic into small pieces and then stir them into the mix. Make sure to stir the pan often, especially after each ingredient added to make sure that it's mixed well.

Pour in a generous amount of steak sauce. This will add a zing and cut the spice a little.

Once the meat is close to browned and coated with the steak sauce, chop up half an onion and mix it into the pan. Before you cut the onion, try running cold water over it to keep your eyes from watering when you cut it. It is probably a good idea to have the exhaust fan above your stove on, too, as the peppers will be opening the ole sinuses.

Let the onions get brown and coated in the sauce. Cut a bell pepper into strips. Remove the pan from the heat and add the peppers.

You can also chop up a fresh tomato and shred some cheese as a topping. Warm up some flat tortillas.

Wrap and enjoy! Just have some water nearby.