WASABI BEEF FAJITAS
Beef fajitas get an Eastern spin with gingerroot, sesame oil and wasabi, a type of Japanese horseradish. You can find it in the Asian section at your supermarket. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix cornstarch, soy sauce, wasabi, ginger and garlic until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 4-6 minutes or until no longer pink. Remove from pan., Stir-fry green onions and red pepper in remaining oil 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with tortillas and coleslaw mix.
Nutrition Facts : Calories 287 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 507mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
WASABI BEEF FAJITAS
I found this one in the "Taste of Home Cookbook, The New Edition" and I am posting for safekeeping. It was created by the TOH Test Kitchen and it says: "Beef fajitas take on an Asian flavor by using Japanese horseradish, also known as wasabi. You can find it in the Asian food section of your local supermarket."
Provided by PSU Lioness
Categories Steak
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cornstarch, soy sauce, wasabi, ginger and garlic until blended; set aside.
- In a large skillet, stir-fry red pepper and onions in 1 tbsp oil for 3 minutes or until tender; remove and set aside.
- In the same skillet, stir-fry beef in remaining oil for 5 minutes or until no longer pink.
- Stir the soy sauce mixture; stir into skillet.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Return red pepper mixture to the pan; heat through.
- Spoon 1/2 cup beef mixture down the center of each tortilla; top with 2 tbsp coleslaw mix.
- Fold one side of tortilla over filling and roll up.
- Serve immediately.
Nutrition Facts : Calories 530.2, Fat 46.1, SaturatedFat 17.8, Cholesterol 56.2, Sodium 412, Carbohydrate 20.5, Fiber 2.4, Sugar 2.4, Protein 8.3
MELT-IN-YOUR-MOUTH BEEF FAJITAS
I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.
Provided by Chef Jeff
Categories World Cuisine Recipes Latin American Mexican
Time 10h50m
Yield 4
Number Of Ingredients 21
Steps:
- Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
- Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade and pour marinade into a small bowl.
- Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
- Cut steak in half lengthwise and cut across the grain into thin slices.
- Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
- Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 16.9 g, Cholesterol 30.6 mg, Fat 10.7 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 3.1 g, Sodium 1070.5 mg, Sugar 6.3 g
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
BEST BEEF FAJITAS
"My sister, Laurie, served these yummy fajitas on a hot summer night," Linere Silloway explains from East Charleston, Vermont. "They're the best I've ever tasted."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 597 calories, Fat 24g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
SHEET PAN BEEF FAJITAS
Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.
Provided by NicoleMcmom
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
- Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
- Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
- Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
- Transfer steak to a cutting board and rest, 5 to 10 minutes.
- Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g
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