Beef fajitas

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 400g lean rump steak

• 1 lime or lemon, juice

• 1 large clove garlic, chopped

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon oregano

• oil, to grease

• 1 tablespoon canola or rice bran oil

• 1 medium red onion, sliced

• 1 medium red capsicum, deseeded, sliced

• 1 medium yellow capsicum, deseeded, sliced

• 1-2 tablespoons chopped fresh coriandercilantroX

• To serve

• 8 x 20cm extra-light flour tortillas

• 2 medium carrots, grated

• ½ iceberg lettuce, shredded

• about 4 tablespoons reduced-fat sour cream

• hot chilli sauce (optional)

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Instructions

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1. Trim any visible fat from steak then place in a sturdy, sealable plastic bag. Add lime juice, garlic, cumin, paprika and oregano. Massage bag so meat is covered in the marinade then leave to stand for 15-20 minutes (refrigerate if marinating for longer).
2. Heat a large heavy frying pan over a medium-high heat. Drizzle a little oil then fry steak for 2 minutes each side. Remove from pan and set aside.
3. Add measured oil to pan then add onion and cook, stirring frequently until onion softens. Add capsicums. Stir-fry until softened.
4. Cut steak crossways in 5mm-thin slices. Add to pan (along with any juices) and stir-fry for 1-2 more minutes. Season to taste. Transfer mixture to a serving dish. Sprinkle with coriander.
5. Serve with warmed tortillas, carrot and lettuce on the side with a little sour cream and some hot sauce (if using).

Variations

If capsicums are too expensive, try using a frozen stir-fry vege mix instead.

Nutrition info (per serve)

Calories 468 cal

Kilojoules 1960 kJ

Total fat 13 g

Saturated fat 5 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Sep 2011

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