Beef fajita's
Ready in around 20 mins
- Energy: 3057kj (730Kcal)
- Protein: 47g
- Carbohydrate: 76g
- Fat: 25g
- Contains: Sulphites, Gluten, Soy, Milk
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1. TO PREPARE THE VEGETABLES:
Trim the end off the baby cos lettuce and discard any damaged outer leaves. Separate the leaves then slice into 1cm strips and set aside. Cut the capsicum in half removing the core and seeds and finely slice into ½ cm strips. Cut the red onion in half, peel and then thinly slice. Trim the ends off the green beans and discard.
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2. TO COOK THE VEGETABLES:
Heat a drizzle of oil in a non-stick frying pan over a high heat. When the pan is hot add the capsicum, onion and green beans and stir fry for 3-4 mins. Season with salt and pepper and place into a serving dish and cover to keep warm. Wipe out and reserve the pan.
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3. TO WARM THE TORTILLAS:
Stovetop method (preferred): Heat the reserved frying pan over a medium-high heat (don’t add any oil). Using a pair of tongs place a single tortilla into the pan and warm for 10-20 secs on each side. Place the warmed tortilla onto a plate and repeat with remaining tortillas. Reserve the pan. Microwave method: Open and remove the tortillas from their packaging and wrap in a clean tea towel. Place onto a plate and microwave on high for 45-60 secs.
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4. TO COOK THE FAJITAS BEEF:
Remove the Mexican beef strips from their packaging discarding any marinade. Heat 1 tbsp of oil in the reserved frying pan over a high heat. Once the pan is hot, fry the beef strips in two batches for 30-60 secs and place into a serving bowl.
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TO SERVE:
For each warmed tortilla, dollop 1 tbsp of guacamole followed with some baby cos lettuce and sautéed vegetables. Top with some beef strips and finish off with the fire roasted tomato salsa and some picked coriander leaves.
- 1 pack of Mexican beef strips
- 1 pack of tortillas
- red onion
- capsicum
- 1 pack of green beans
- 1 pack of coriander
- 1 pot of fire roasted tomato salsa
- 1 baby cos lettuce
- 1 pot of guacamole
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