Ingredients (Serves 4)
1. Steak (I used sirloin) – Around 450 gm, cut into half and thinly sliced across the grain(To make it easier to slice, keep the steak frozen for 1 hr or until slightly firm. )
2. Garlic and onion powder – 1/4 tsp each
Chipotle chilly powder / paprika – 1 tsp
Pepper powder – 1/2 tsp
Cumin powder – 1/2 tsp
Lemon juice – 1 tsp
Salt – To taste
Olive oil / vegetable oil – 2 tsp
Combine the steak pieces with all the ingredients numbered 2. Set aside for 30 minutes.
Other ingredients
3. Green bell pepper – 1/2 large, sliced
Red bell pepper – 1/2 large, sliced
Onion – 1/2 medium, sliced
4. Salt – To taste
Pepper powder – 1/4 tsp
5. Vegetable oil – 1 – 1.5 tbsp
To serve
6. Tortilla – 5-8
7. Guacamole – 1/2 cup
8. Pico de gallo – 1/2 cup
9. Sour cream – 1/2 cup
10. Mexican shredded cheese – 1/4 – 1/2 cup (optional)
Method
1. Heat 1.5 tbsp oil in a wide cast iron skillet / non-stick pan over medium-high heat (do it in 2 batches if you are using medium – sized skillet). Add the sliced bell peppers, onion, season with salt and pepper powder and stir-fry for 4 – 5 minutes until they are browned along the edges. They should be 3/4th cooked but still crunchy. Transfer to a plate.
2. Add t 1 more tbsp oil to the skillet. Add sliced beef and stirfry over high heat for 2 – 3 minutes until done (do not overcook). Add the cooked bell peppers and onion. Stir-fry everything for a minute. Arrange the beef fajitas immediately on warm tortillas and add all the toppings. Enjoy!
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