Beef Fajitas is a popular food in Mexican restaurants. Absolutely you can get the inspiration to serve delicious dishes for your beloved family. The basic ingredients for making beef fajitas are beef mixed with other ingredients to make this dish more special and delicious.
1. Mexican Beef Fajita Recipe
Make these sizzling steak fajitas in less than 20 minutes for a tasty and fuss free meal the whole family will love – plus there’s only 418 calories per serving.
- 11/2 tbsp rapeseed oil
- 1 yellow pepper, cut into strips
- 1 red pepper, cut into strips
- 1 large onion, sliced
- 400g trimmed sirloin steaks, cut into thin strips
- 4tbsp HP Guinness sauce
- 2 garlic cloves, finely chopped
- 1tsp ground cumin
- 11/2tsp ground coriander
- 1/2tsp hot chilli powder (add more if you like it spicier)
- 2 tomatoes, chopped
- 3tbsp chopped fresh coriander
- 4 x 20cm flour tortillas, warmed
- 4tbsp low fat natural yogurt
- Salad, to serve
- Heat a tablespoon of oil in a non-stick deep frying pan over a high heat, add the peppers and onion and cook for 3-4 minutes until charred, stirring occasionally, and remove.
- Add remaining oil and fry the steak for 2 minutes, turning once.
- Stir in the HP Guinness sauce, garlic, cumin, coriander, chilli powder and tomatoes and cook for 15 seconds before adding the vegetables back in and cook for a further minute.
- Stir in the coriander and season before dividing between the warmed tortillas. Roll up and serve with yogurt and salad.
Top tip for making Beef fajitas
As an alternative, roll up the tortillas, place on a baking sheet, top with cheese and grill under golden (source: goodtoknow.co.uk)
Nutrition per portion
2. Easy Sheet-Pan Beef Fajita Recipes
These oven-baked beef fajita recipe are a quick and easy spin on the classic version. The sliced beef, onions and peppers are seasoned and roasted together on a sheet pan, making this a great weeknight dinner with little cleanup.
- Prep15 MIN
- Total40 MIN
1Heat oven to 400°F. Spray 18×13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
2Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
3Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
4Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.
- Feel free to use your favorite bell pepper, and add color by choosing a variety like yellow, red and orange.
- You may notice some watering out on sheet pan after baking, which is completely normal. Simply pour off the liquid, if desired.
Serving Size: 1 Serving
- Calories from Fat
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet. (source: bettycrocker.com)
3. Adobo Skirt Steak Fajitas
Mexican Adobo seasoning is a delicious blend of many spices that is spicy and flavorful but not hot. Using Adobo seasoning on a skirt steak makes for absolutely delicious beef fajita recipe that are quick and easy to make. In this recipe, we are letting the steak “dry brine” for an hour by letting salt from the seasoning sit on the surface of the meat.
This draws moisture to the surface of the meat helps keep the skirt steak juicy and flavorful when it’s cooked. If you’re short on time though, you can skip this step and just season and cook. Let us know your favorite fajita tips and tricks in the comments below and enjoy this recipe!
1 LGCM Skirt Steak
2 Onion ( medium, cut into slices)
1 Green Bell Pepper ( cut into slices)
1 Red Bell Pepper ( cut into slices)
2 Tbsp Olive Oil
LGCM Adobo Seasoning ( or other prepared Adobo seasoning)
- 1Lay the skirt steak out and cut in half for ease of seasoning. Moderately season both sides with Adobo seasoning. Note – if your Adobo seasoning mix does not have salt, you will also want to season the meat with salt to your taste.
- 2Place the seasoned skirt steak in your refrigerator and let rest for one hour to dry brine. If you don’t have the time, this step can be skipped.
- 3Heat your grill to medium high (425ºF) and place the skirt steak directly over the heat. Let cook for 6 minutes per side, flipping only once. Once done cooking, remove from heat, wrap the steak in aluminum foil and let rest for 10 minutes to finish cooking.
- 4While the steak is cooking, cook the vegetables by heating the olive oil in a large skillet. Add the vegetables and cook over medium heat until soft, stirring as needed.
- 5After the steak is done resting, cut it into small strips, cutting against the grain of the meat. Tip – since the grain of skirt steaks goes the “up and down” while the steak goes “left and right”, it’s easiest to cut against the grain by first cutting the steak with the grain into approximately 4″ sections. Once you’ve cut these sections, cut them against the grain and you’ll have easier to chew strips!
- 6Assemble your fajitas by placing strips of steak, onion and peppers on the tortillas. Serve with fresh pico de gallo or guacamole if desired. Enjoy the beef fajita recipe !