Salsa Fajita Beef Recipes

Steps:

• In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil. , Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.

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:

• 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:

• In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once. , Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through. , Divide the salad greens and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.

Steps:

• Lay the steak out on a plate.
• Sprinkle it with salt and pepper and smear half the garlic on both sides of the steak.
• Mix together the cumin, coriander and chilli in a small bowl and spread it evenly over the steak with your fingers.
• Leave the steak for 10-15 minutes, then squeeze one of the limes over the top.
• Put a small pan of water on to boil, then add the peas.
• Boil for a couple minutes, then drain and cool.
• Meanwhile, in a small bowl squeeze the juice of one lime over the avocado.
• Add the onion, remaining garlic, tomatoes and mix.
• Trim and split the chillies, scrape away their seeds (unless you want to keep a few seeds for heat) and dice finely.
• Add those to the avocado salsa, along with the cold peas and fresh coriander, and season with salt and pepper.
• Cook the steak by heating a griddle pan until very hot.
• Lay the steak in the pan, cook for two minutes, turn and repeat on the other side.
• Continue until cooked as you like it, then let rest for a few minutes before slicing the steak thinly.
• Fan the steak across a platter and edge the plate with watercress and lime wedges.
• Serve with the salsa, tzatziki or yogurt, and the tortillas.
• Let everyone roll their own for messy but fun eating!