Beef Fajita Stir Fry Recipes

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Steps:

• Combine 2 tablespoons oil, lime juice, garlic, cumin and 1/2 teaspoon salt in a shallow dish or zip-top freezer bag; add steak. Cover or seal and let stand 30 minutes.
• Remove steak from marinade; discarding marinade.
• Pat beef dry with paper towels.
• Heat remaining 2 tablespoons oil in a large skillet or wok over high heat; add beef, and stir fry 3 minutes.
• Remove beef from skillet with a slotted spoon. Reduce heat to medium.
• Add bell peppers, jalapeno peppers, and onion; sprinkle with remaining 1/2 teaspoon salt. Stir fry 6 minutes or until tender.
• Wrap tortillas in plastic wrap. Microwave on high 20 seconds.
• Spoon beef and vegetable mixtures evenly over tortillas; add desired toppings, and roll up. Serve immediately.

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

Steps:

• Cut beef into 1" strips 1/8" thick.
• Place skillet on high heat. When hot, add 1 T oil and stir fry meat until browned(1 1/2 to 2 minutes).
• Transfer meat to bowl.
• Add 1 T oil to skillet and add garlic, onion, and green pepper.
• Stir fry until onion is soft, about 3 minutes.
• Stir together cumin, lime juice and cornstarch, then add to skillet.
• Return meat to pan and stir fry until mixture is hot and bubbles.
• Transfer to bowl.
• Serve in tortillas with garnishments.

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.

Steps:

• Saute about a pound of sliced sirloin steak in some olive oil over high heat til seared but still rare.
• Remove meat; add more oil if necessary; add sliced red bell pepper, chopped onion, and garlic and stir fry til just soft.
• Season w dried oregano, chili powder, salt and pepper, and return the meat to the pan along w a couple handfuls of good tortilla chips and some crumbled queso fresco. Toss til chips are well coated and serve w salsa drizzled on top.
• Garnishes: fresh cilantro, sour cream, guacamole, chopped tomato, black olives.

Steps:

• In a large nonstick skillet, heat 1 tablespoon olive oil over high heat. Quickly sear sirloin steak until rare, 1 - 2 minutes; remove from skillet.
• Heat 1 tablespoon oil in the pan. Add red bell pepper strips, onion, and garlic; stir-fry until just soft, about 3 minutes. Season with oregano, chili powder, salt, and pepper.
• Return the meat to the pan along with broken tortilla chips and crumbled queso fresco. Toss until the chips are well coated. Serve with salsa, fresh cilantro, sour cream, and guacamole.