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Mexican Beef and Pepper Fajitas

Mexican Beef and Pepper Fajitas


  • 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.


  • Replacing flour tortillas with lettuce leaves may save you more than 100 calories per serving.

Nutrition Information

Per serving: 228 kcal cal., 13 g fat (3 g sat. fat), 537 mg sodium, 2 g fiber, 3 g sugar, 19 g pro., 41 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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