Slice the steak very thinly into strips. Whisk together the garlic, ginger, jalapeno, cumin, a pinch of salt & pepper to taste and the juice and zest of one of the limes. Cut the other lime into quarters to serve at the table.

Pour the marinade on the steak and toss lightly. Set aside.

Heat a pan over medium-high heat. Add in a splash of the oil. Once it is hot, toss in the carrots and onions. Toss lightly until they are just barely tender and getting a touch of color.
Set aside.

Add another splash of oil. Add the peppers and zucchinis. If using sweet potatoes instead of the zucs, saute separately.
Sauté until the veggies are lightly golden and tender to the bite.
Set aside.

Add the remaining oil and lay the steak strips in the pan, spread out, not over-crowding the pan. If you need to do the steak in batches that is better then over-crowding.

Sear for 1-2 minutes until they can be easily lifted out of the pan and are slightly golden. Flip and sear on the other side.

Before finishing up, warm the tortillas- wrap them all in foil and place in an oven set at 350 for about 5 minutes.

Once the steak is just barely cooked. Add in all the veggies and saute until just hot again. Season all with the remaining salt and pepper to taste. Also, feel free to add more jalapeno, lime juice and cumin if desired.

Serve with any other additional toppings, such as cilantro or sour cream.