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Fajitas Stir-Fry

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Beef Mexican


  • 8 Flour Tortillas 8"
  • 1/4 c Salad Oil
  • 1 lb Lean Beef Steak
  • (About 1-Inch Thick) Cut Into 1/8" Strips
  • 2 Cloves Garlic Minced
  • 1 lg Onion Thinly Sliced Separated Into Rings
  • 3 md Jalapeno Chiles stemmed, Seeded, Minced
  • 1 lg Red Bell Pepper Seeded. Cut In Thin Strips
  • 2 ts Ground Cumin
  • 3 tb Lime Juice
  • 1 ts Cornstarch
  • 2 md Pear-Shaped Tomatoes Seeded, Chopped
  • Salt
  • Pepper
  • 1 lg Firm, Ripe Avocado
  • Lime Wedges
  • Sour Cream


Stack Tortillas, wrap in foil, and place in a 350 Degree F. oven until heated through, (about 15 minutes).
Meanwhile, heat 1 Tbls of the oil in a wok or wide frying pan over high heat. Add a third of the beef and cook, stirring, until lightly browned, (about 2 minutes). With a slotted spoon, transfer the beef to a bowl. Repeat to brown the remaining beef, using 2 more Tbls of the oil.
Add the remaining Tbls of oil to the pan and then add the garlic, onion, chiles, and bell pepper. Cook, stirring, until the onion is tender-crisp to bite, (about 2 minutes). In a small bowl, mix the cumin, lime juice, and cornstarch then add to the pan. Stir in the tomatoes, then add the beef and accumulated juices; bring to a boil, stirring. Season mixture to taste with the salt and pepper, then transfer to a warm serving dish and keep warm.
Pit, peel and dice the avocado. Spoon beef mixture into the warm tortillas and offer the avocado, lime wedges, and sour cream to add to the taste.
Per Serving: 647 Calories, 34 Grams Protein, 63 Grams Carbohydrates, 29 Grams Total Fat, 69 Mg. Cholesterol, 502 Mg. Sodium
From Sunset's Quick And Easy Cookbook Copyright 1991
Recipe courtesy of: Rich Harper, 03 Feb 93 10:02:00
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