Beef fajitas are easy to prepare and especially good if you have no idea what to make for dinner. Use a mix of peppers, onions, lime juice, seasonings and two shots of tequila (one for you, one for the recipe) and you’re good to go.
I use flank steak, but you can also use skirt steak or beef sirloin steak as long as it’s slice into thin strips.
Here’s how I make beef fajitas, but it really depends on what ingredients I have in the kitchen. (You can also make this recipe with sliced, boneless chicken breast.) Sometimes I just use red peppers, other times I use a combination of red, green, and yellow.
Spice the fajitas up with lots of red pepper flakes, or keep it milder by using less.
Stuff You’ll Need:
Peppers – Red, green, yellow. Use one, two or all three.
1 medium sized onion
1/8 cup lime juice
1 lb flank steak, cut into strips
Minced garlic (about 1 tablespoon)
1 tsp cumin
1/8 cup tequila
Red pepper flakes
1 tsp Worcestershire sauce
8 large tortillas
Toppings: Shredded cheese, salsa, sour cream, fresh tomatoes….
Slice peppers into strips. Do the same with the beef. Peel and cut onion into thin strips.
In a bowl, mix tequila, cumin, garlic, 1 tbsp oil, Worcestershire sauce, lime juice, and some red pepper flakes ( 1 tsp, +/-). (If you have cilantro, chop up about 1 tsp and add it to the mixture.)
Add salt and pepper – as much or as little as you’d like. (I hate exact measurements unless I’m baking.)
Add beef to this mixture and marinate for as long as you can (5 minutes or a few hours!)
Heat about a tbsp of oil in a skillet. Stir fry vegetables for a few minutes (don’t let them get soggy!) on med to medium high heat. Remove from pan.
Add another tbsp of oil to pan and stir fry meat and liquid mixture for about 6-7 minute, or until beef is cooked. Don’t overcook it. You don’t want rubber fajitas.
Add vegetables back into the pan and warm quickly over medium heat.
Warm tortillas for 30 seconds in microwave. Spoon mixture into 8 tortillas.
Roll ‘em up.