Beef fajitas

Combine 125g lean beef rump steak (thinly sliced) and 1 tbs Worcestershire sauce. Heat 1 tsp olive oil in a wok. Stir-fry beef until browned. Add 100g thinly sliced red, green and yellow capsicum and cook, stirring, until softened. Top 1 x 40g tortilla with ½ cup shredded iceberg lettuce and beef mixture. Serve with guacamole made with ¼ avocado (mashed), 1 tsp lime juice and 1 tsp finely chopped fresh coriander.