Stir-Fried Beef Fajitas
Total preparation and cooking time: 30 minutes
1 pound boneless beef top sirloin steak, cut 3/4 inch thick
3 teaspoons vegetable oil
1 large clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 green or red bell pepper, cut lengthwise into thin strips
1 medium onion, cut lengthwise into thin wedges
1/4 cup orange juice
2 tablespoons distilled white vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
8 medium flour tortillas (8-inch diameter), warmed
Toppings: Shredded Co-Jack cheese, salsa, sliced avocado (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef and garlic. Season with salt and pepper.
Heat remaining 1 teaspoon oil in same skillet until hot. Add bell pepper and onion; stir-fry 1 minute. Add orange juice, vinegar, cumin and oregano; cook 2 to 3 minutes or until vegetables are tender, stirring occasionally.
Return beef to skillet; toss to combine. Heat through. Serve in tortillas with toppings, if desired.
Makes 4 servings.
Nutrition information per serving: 510 calories; 34 g protein; 55 g carbohydrate; 16 g fat; 626 mg sodium; 76 mg cholesterol; 7.0 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 6.5 mg iron; 6.3 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.