Steak and Harvest Vegetable Fajitas
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 577 |
| pro | 31 g |
| total fat | 16 g |
| sat. fat | 3 g |
| carb | 76 g |
| fibre | 7 g |
| chol | 42 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 47 |
| vit A | 109 |
| vit C | 102 |
| folate | 19 |
Ingredients
- 1 tbsp vegetable oil
- 12 oz beef stir-fry strips
- 1 onion, sliced
- 2 carrots, halved lengthwise and sliced
- 1 sweet red pepper, sliced
- 1 zucchini, halved lengthwise and sliced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/2 cup salsa
- 2 tbsp lime juice
- 1 dash hot pepper sauce
- 8 large flour tortillas
Preparation
In nonstick skillet, heat oil over medium-high heat; stir-fry beef, in batches, for 2 to 3 minutes or until browned but still pink inside. Transfer to plate.
Add onion and carrots to skillet; cook, stirring occasionally, for 5 minutes or until onion is softened. Add red pepper, zucchini, garlic, chili powder, salt and cumin; cook for 3 minutes or until tender-crisp.
Add salsa, lime juice and hot pepper sauce. Return beef and any accumulated juices to pan; cook for 1 minute or until hot.
Meanwhile, stack tortillas and wrap in foil; bake in 350°F (180°C) oven for 8 to 10 minutes or until warmed. Wrap beef mixture in tortillas.
- Keywords : Dinner; Main Course; Stir Fry; Beef; Zucchini; Red pepper;
Related content
-
Rainbow Beef Stir-Fry
Serve this colourful stir-fry atop a bed of steaming whole grain rice.
-
Tomato Beef Stir-Fry
Serve with broccoli and noodles or rice.
-
Beef and Sweet Potato Stir-Fry
Never thought of including sweet potatoes in a stir-fry? This quick and easy recipe may change...
-
Chan's Favourite Beef Steak
Given the physical demands and time constraints of her profession, Chan favours nutritious,...
