Beef fajitas

Beef Fajita



1 1/2 lb. flank or sirloin steak, sliced against the grain into strips,
1/4 cup fresh lime juice,
1 tablespoon fajita seasoning,
1 teaspoon hot sauce,
1 large onion,
1 large green and 1 red peppers,
4 tbsp. cooking oil,
8 tortillas (8-inch),
1 cup grated cheddar cheese,
1 cup diced tomato and lettuce mix.


1. Heat the oil over high temperature in a large pan. Brown the beef with the julienned onion and add the lime juice, the Tabasco, the fajita seasoning and the julienned peppers. (Alternatively, you can grill the beef to the desired doneness, slice it and add it to the peppers and onions in the last moment.)

2. Cook only until the peppers are soft and the bottom of the pan is dry. Taste and season with salt and pepper if necessary.

3. Serve in warm Mexican tortillas and top with some cheddar and chopped tomato and lettuce. This recipe for Beef Fajitas is for four portions.

Cooking tips: The beef for this recipe can be substituted or mixed with chicken breast. Serve the beef fajitas with some guacamole, salsa and sour cream on the side. If using flank steak, it should be marinated in advance in order to tenderize it.

Chef George Krumov
About the author: George Krumov is a Red Seal certified Chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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