Stir Fry Fajita Salad

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Oct. 12, 2011

Ingredients

Beef flank steak 1 Pound
Lime juice 2 Tablespoon
Vinegar 1 Tablespoon
Vegetable oil 1 1/2 Teaspoon
Salt 1/8 Teaspoon
Pepper 1/4 Teaspoon
Garlic 1 Clove (5 gm) , sliced
Minced fresh cilantro 1 Tablespoon
Vegetable cooking spray 1
Vegetable oil 1 Tablespoon
Sweet red pepper 1 Medium , sliced
Green chiles 2 Medium , seeded and chopped
Sliced green onions 3/4 Cup (12 tbs)
Peeled seeded chopped tomato 2 Cup (32 tbs)
Torn leaf lettuce 3 Cup (48 tbs)
Torn romaine lettuce 3 Cup (48 tbs)

Directions

GETTING READY

1) Discard the excess fat from the steak.

2) In a shallow dish, place the steak.

3) In a bowl, combine lime juice and next 6 ingredients.

4) Stir well and pour over steak.

5) Cover the dish and place inside refrigerator to marinate for 8 hours or overnight, turning occasionally. Allow the steak to freeze partially.

6) Slice the meat across the grain in diagonal direction to make thin strips and place aside.

MAKING

7) Use a wok or skillet, to coat with cooking spray.

8) Add oil to heat up at medium-high (325°F) for 2 minutes.

9) Add sweet red pepper, chiles, and green onions to stir-fry 2 minutes.

10) Transfer the vegetables in a plate.

11) Add half part of the reserved steak into the wok.

12) Stir-fry for 3 to 5 minutes and remove from wok.

13) Repeat the process with remaining half part of steak.

14) Add the reserved vegetables and cooked steak to wok.

15) Add tomato, and stir-fry 1 minute.

16) Put off the heat and add lettuce to the wok.

17) Continuously stir for 1 minute or until lettuce wilts.

SERVING

18) In a salad plate, immediately serve the fajita salad.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 204Calories from Fat 94

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 114 mg4.75%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet