Beef Fajitas
May 7, 2009 | Print | E-mail | Filed under beef, vegetables
I know, I promised a post about the mother’s day treats I’m making…but, I’m still working on them. I did make good progress yesterday, but I’ll have to finish them up tonight…there aren’t enough hours in the day!
In the meantime, I wanted to post my recipe for beef fajitas since they’re another favorite in our house, and because I made them last night since I was crunched for time. They’re normally one of my go-to “Monday night meals” because they’re quick to make. I use my wok to cook the filling, but you can also use a skillet. They have a spicy, Asian flavor to them that I really love – I hope you do, too!
Okay, first, let’s make the fajita sauce. Here’s what you’ll need.
Servings: 6
For the sauce:
- 1 jalapeño pepper
- 2 tsp lime juice
- 1/4 cup chicken broth
- 2 tsp white cooking wine
- 1 Tbsp soy sauce
- 1/4 tsp ground cumin
- 1 Tbsp brown sugar
- 1 tsp corn starch
For the filling:
- 1 lb beef tenderloin
- 1 green bell pepper
- 1/2 medium onion
- Vegetable oil
To make the sauce, chop up the jalapeño into small pieces. Scrape the pieces it into a small bowl, making sure to get all the seeds in.
Then, just go down the list, adding in the rest of the ingredients and stirring along the way. You’ll wind up with a brown sauce that maybe doesn’t look so appetizing – but trust me, it’s good stuff.
To make the filling, slice the green pepper into strips, and then slice those in half so you end up with about 1 inch-long strips. Chop up the onion into similar-sized chunks.
Next, cut the beef into long strips, and then cut those strips into 1 inch-long pieces like we did with the green pepper.
Now, we’re ready to cook! Put your wok on the stovetop and crank the heat up as high as it can go. Or, if you’re using a skillet, use medium-high heat. Pour in enough vegetable oil to coat the bottom and partway up the sides of the wok, and wait just a couple minutes for the oil to get warm. Toss in the beef and stir frequently with a wooden spoon – it’ll cook fast. While the meat is still a little pink, toss in the pepper and onion. You don’t want to wait until the meat is cooked all the way, because the extra time needed to cook the veggies can overcook it and dry it out. Pour the sauce over the top, and toss to coat. Cook until the pepper and onion are tender but still crunchy.
While the filling is cooking, warm up your flour tortillas. I either stick mine in the microwave for about 40 seconds, or wrap them in aluminum foil and stick them in the oven for 6-7 minutes at 350 degrees.
When the veggies are done and the tortillas are warm, drop several spoonfuls of the fajita mix on your tortilla. You can also throw on cheddar cheese, sour cream, guacamole, salsa – anything your heart desires. Just wrap it up, and chow down!
Loading ...
May 7th, 2009 at 5:03 pm
OH YEAH FIRST COMMENT! Anyway, I had a Fahiata for lunch the other day
@ school, but it didnt look as good as that!
P.S.- On Friday there is going to be a medeval party on club penguin!…………..FREE ITEMS!!!!!!!!!!!!!!