In a sealable, non-reactive container (Example - Tupperware) or large zip-lock bag, combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water. Mix well.

Remove 1/4 cup of the marinade and pour into sealable container. Place in the refrigerator, until ready to use later in the recipe.

Add steak to the container. Toss or shake to coat the beef fully.

Seal container or bag and place in the refrigerator to marinate overnight.

When ready to cook the fajitas, place a cast iron skillet over medium-high heat.

Remove meat from marinade. Discard used marinade.

Slice steak it into 1/4-inch strips.

Place meat, prepared bell peppers and onion in the hot skillet. Cook, stirring frequently, until the meat is the desired doneness (See Steak Degrees of Doneness Box below for Cooking Temperatures) and the vegetables are cooked and charred. Drizzle the meat and vegetables with the reserved marinade (the 1/4 cup removed yesterday) as needed to keep them from sticking.

Remove meat and vegetables from skillet and place on a serving plate.

Serve steak fajitas with warmed flour tortillas and any desired toppings such as guacamole, cheese, pico de gallo, sour cream, etc., store bought or homemade, of choice (See Box Below for Links to Recipes).