For marinade: Combine all ingredients and mix well. Put Fajita Angus Beef Stew in a plastic container or a 1 gallon plastic zip-lock bag and cover with the marinade.
Put meat in the refrigerator and keep it covered in the marinade for 12-24 hours, turning occasionally.
For Beef Fajitas: Preheat your stove top grill (or barbecue). Remove meat from marinade and drain (save the marinade).
Preheat a skillet over medium high heat. Saute’ the onion slices and Bell pepper slices in the oil for 5 minutes.
Combine the lite soy sauce, water, and lime juice in a bowl and pour it over the onions in the skillet.
Add the black pepper and continue to saute’ until the onions are translucent and dark on the edges (4-5 minutes more) and salt to taste.
While the onions are sautéing, grill or pan-sear the meat for 4-5 minutes per side or until done. Spoon some of the saved marinade over the meat occasionally.
Add the meat to the onion and peppers skillet for 15-20 seconds and then plate the Fajitas.
Serve with Pico de Gallo, Roasted Salsa, Black Bean Salsa, cheddar cheese, guacamole,and sour cream. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side.