Beef Fajitas

Beef Fajitas

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6-8 Fajitas

    • About This Recipe

    “We have this easy and delicious Mexican dish often served with beans and rice. The better cut of meat you use, the more tender it is.”

    Ingredients

  • 1lbbeef steak, thinly sliced into strips
  • 1mediumonion( I prefer the taste of red onions)
  • 1largegreen bell pepper
  • 1largetomato, diced
  • 2teaspoonscooking oil
  • 1teaspoonchili powder
  • 2teaspoonsground cumin
  • 2teaspoonsWorcestershire sauce
  • 2tablespoonswater
  • warmed tortilla
  • sour cream
  • guacamole
  • salsa

    • Directions

  • Partially freeze meat for easier slicing.
  • Heat oil in a large skillet or wok.
  • Add steak strips to the oil.
  • Stir-fry until meat loses its pink color.
  • Remove meat from pan.
  • Add additional oil to the pan if needed.
  • Cook onions and bell pepper until crisp tender.
  • Return meat to pan.
  • Add the water, chili powder, cumin, and Worcestershire sauce.
  • Cook and stir until the water is gone.
  • Stir in the tomatoes.
  • Heat through.
  • Place some of the meat in a warm tortilla leaving the bottom half free.
  • Top with sour cream, guacamole, and salsa.
  • Fold sides and bottom in leaving the top open.

    • Reviews

  • “These were super! Karen, you do have a way with Mexican food! I used sirloin steak and the red onion, and added a little minced garlic. Served this with a jicama salad and Mexican soup. Thank you Karen, we will use this one a lot!”

  • “This was easy to prepare and quick cooking.The flavors were very nice too.I served this with Mexican Vegetarian Casserole(recipe #38067).I will make this again!Thank you for sharing this recipe!”

  • “What can I say…we loved these.I added a clove of garlic (being conservative) and it tasted great.The kids want me to make these again.They weren’t to spicy, but just right.”

  • “We had these last night for dinner.What a quick, easy and tasty recipe.I did add mushrooms but that was the only change.I will make these often.Thanks for sharing!!”

  • “Very tasty-I tend to be a “traditional” Mexican cook, and I really liked this recipe.I did use pre-cooked pork so I cut the oil down, and although I was leary of using Worcestershire sauce it was a very nice suprise addition.My daughter will be taking this recipe to her cooking class in middle school-suffice it to say this was a hit!Thanks Karen.”

  • “This was a really good recipe that everyone enjoyed. Not really spicy but it’s a good all around flavor that you expect from a fajita. I did add a little tabasco and I served it with pepper jack cheese, so it was spicy enough. When I make it again, however, I think I will forget adding the water and just marinate the seasonings into the meat for a while before cooking. With the water I added, then the juices coming off the meat I couldn’t cook the majority of the liquid off before my peppers started getting too soft. So most of the flavor was in the bottom of the bowl. Thanks!”

  • “A great low sodium alternative recipe. It fits right in with my DASH diet.I made it with pork and it turned out perfect. I may hold back on the spices a bit next time for my toddler. Thank you so much for an easy option to the fajita spice packets I had been using!”

  • “Thanks Karen! My husband really loved your fajita recipe! He’s a very picky eater and he raved about this meal over and over tonight! Keep up the great work!:)”

  • “Very good! Quick and easy to prepare. I didn’t have a fresh tomato, so I used a can of diced tomatoes, which made the sauce thick and rich. This one is a keeper!!! Thanks!”

  • “Made it with about 1/3 cup of lime juice in the seasonings and marinated the sliced meat for an hour in it. Cooked meat, reserved juice for red, green, yellow bellpeppers and onion. Sauteed till liquid was gone. Came out great!”

  • “I was expecting a lot more from this dish. After following the recipe exactly, it didn’t taste like anything. Once I added, a dash of red wine, the juice of 1.5 limes and lots more chili powder and cumin and a good amount of cilantro, it tasted really good.”

  • “I made a scaled down version using leftover grilled steak.The only change was to omit the diced tomato and add in salsa from a jar.This made a delicious dinner served with guacamole and Spanish rice.”

  • “This was a favorite right away.Just did a last minute search looking for a fajita recipe and this was the first one I found.Very easy and tasty.We will use it again for sure.Thank youl”

  • “A good basic start to a simple recipe! I had all the ingredients on hand and didn’t have to make a special trip to the store. Since we like things spicy, I used 2 T cumin and 1T chili powder. Since we are watching our waists, we didn’t use tortillas, guac, or sour cream. Topped with Salsa, this was a great!!!”

  • “This was excellent. I did add a touch of lime juice to add some pizazz and it was delicious. I also topped it with some fresh guacamole and it was perfect!”

  • “Excellent fajita recipe. I used a mix of green/yellow pepper and also used red onion. Shredded extra old cheddar was added as an additional “serve with”. We both really enjoyed these and will repeat often I’m sure. Recipe should state for beginner cooks that the onion and peppers need to be sliced thin.”

  • “I have only had fajitas in restaurants, so this was a bit different.It was, however, very tasty. This is not a very spicy recipe.Which is fine for my family.My family reallyliked the flavor and smell of cumin.We omited the tomato.Used fresh red and yellow bell peppers from the garden and added fresh sliced mushrooms at the end of the cooking time.Served with pico de gallo, assorted shredded cheeses, chopped lettuce and sour cream.”

  • “This my 1st time making fajitas…..i omitted the tomatolike others…..and i still felt like the fajitas were not juicy enough….also felt like it was missing some kind of kick….”

  • “I marinated my beef in Recipe #33049 first and omitted the tomato, but these were hands down the best fajitas I’d ever had. I don’t even like fajitas…We doubled the recipe and there were no leftovers. Thanks so much Karen!”

  • “Wow… this was delicious. I omitted the tomato and exchanged the worchestershire sauce for a chipolte sauce….Thank you for posting.”

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