Stir Fry Fajita Salad

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Oct. 12, 2011


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)



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.


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.


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


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