Ingredients

1/4 cup + 3 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp barbeque sauce
1 tsp Worcestershire sauce
4 garlic cloves, minced
2 tsp dry mustard
1 tsp salt 
1/4 tsp freshly ground black pepper 
1/4 Tabasco sauce
1 lb lean sirloin beef strips
4 large flour tortillas
2 large yellow onions, sliced thickly
1 red pepper, in strips
2 tomatoes, finely diced
sliced banana peppers, for garnish
sour cream, for garnish

Directions

1. To make marinade, combine ¼ cup oil, vinegar, barbeque sauce, Worcestershire, 2 garlic cloves, mustard, salt, pepper and Tabasco sauce. Add beef and stir to coat meat with marinade. Refrigerate at least 12 hours or overnight.
2. Heat 2 tbsp olive oil in a skillet, remove beef strips from marinade and stir fry until browned. Add onions and pepper to pan. Cook 4 minutes.
3. Put tortillas on a glass pie plate and microwave for 20 seconds or wrap in foil and warm in a 350°F oven for 15 minutes.
4. To serve, place tortilla on plate, mound with beef and onion mix, top with tomatoes, banana peppers and sour cream and roll up, or roll tortilla to fit inside drinking glass and fill with beef mix and garnishes.