Mexican Beef and Pepper Fajitas
Mexican Beef and Pepper Fajitas

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 18 minutes
  • Cook: 5 minutes

Nutrition Facts

Amount per serving:
Total Calories: 228
  • 537mg Sodium
  • 7g Carbs
  • 2g Fiber
  • 13g Fat
  • 3g Saturated Fat
  • 3g Sugars
  • 19g Protein
  • 41mg Calcium
  • 2mg Iron
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  • 12 ounces well-trimmed flank steak
  • 1 tablespoon minced garlic
  • 1 tablespoon dry sherry
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon low-sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons peanut or vegetable oil, divided
  • 1 large red bell pepper, cut into 1/4-inchwide strips
  • 1/2 cup thinly sliced red onion
  • 1 teaspoon ground chili powder
  • 3/4 teaspoon salt
  • 1/3 cup chopped cilantro
  • 12 small Boston lettuce leaves
  • Lime wedges



1. Cut steak with the grain into 2-inch-wide strips. Then cut each strip into quarters across the grain.
2. In a medium bowl combine steak, garlic, sherry, cornstarch, soy sauce, and pepper. Stir in 1 teaspoon oil.
3. Heat a 14-inch flat bottom wok or 12-inch skillet over high.
4. Swirl in 2 teaspoons oil, add bell pepper and onion, and stir-fry for 1 minute or until peppers begin to soften. Transfer vegetables to a plate or bowl. Swirl in remaining tablespoon of oil; add steak and spread evenly in 1 layer in pan. Cook undisturbed for 1 minute, letting steak begin to sear.
5. Add chili powder and stir-fry for 15 seconds or until just combined. Add bell pepper-onion mixture and salt and stir fry for 1 to 2 minutes or until steak is just cooked through. Stir in cilantro.
6. Divide lettuce leaves among 4 plates and top each one with about 1/4 cup of steak mixture. Squeeze lime wedges over steak; fold lettuce leaf over and eat it like a taco.
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