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Beef Fajitas

Love.Food's picture
Ingredients
  Boneless beef round steak 12 Ounce, cut 1/2 to 3/4 inch thick
  Non fat italian salad dressing 1⁄2 Cup (8 tbs)
  Salsa 1⁄2 Cup (8 tbs)
  Lime juice/Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  10 inch flour tortillas 4
  Non stick spray 1 Tablespoon
  Onion 1 Medium, thinly sliced and separated into rings
  Sweet pepper 1 Medium, cut into thin strips (Green, Red, Or Yellow)
  Chopped tomato 3⁄4 Cup (12 tbs)
  Avocado 1⁄4 Small, peeled and cut into 4 slices
  Shredded low fat cheddar cheese/1 ounce monterey jack cheese 1⁄4 Cup (4 tbs) (Natural)
  Salsa 1⁄4 Cup (4 tbs)
Directions

Trim fat from beef.
Partially freeze beef; thinly slice across the grain into bite-size strips.
Place beef strips in a plastic bag set into a deep bowl.
For marinade, in a small mixing bowl stir together the Italian salad dressing, the 1/2 cup salsa, the lime or lemon juice, and Worcestershire sauce.
Pour over beef in bag.
Seal bag and turn beef to coat well.
Marinate meat in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Wrap the tortillas in foil.
Heat in a 350° oven for 10 minutes to soften.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add the onion to the wok and stir-fry for 1 1/2 minutes.
Add the green, red, or yellow sweet pepper strips and stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender.
Remove the vegetables from the wok.
Add half of the undrained beef strips to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or to desired doneness.
Remove beef and drain well in a colander.
Repeat with remaining beef.
Return all beef and vegetables to the wok.
Add chopped tomato.
Cook for 1 minute more or till hot.

Recipe Summary

Method: 
Stir Fried
Ingredient: 
Beef

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