Spicy Stir-Fry Steak Fajitas
(makes 6 servings)
|1||teaspoon (5 ml) grated lime zest|
|1/4||cup (60 ml) fresh lime juice|
|1||tablespoon (15 ml) balsamic vinegar|
|2||cloves garlic, minced|
|1/2||teaspoon (2.5 ml) salt (optional)|
|1/2||teaspoon (2.5 ml) freshly ground pepper|
|1/4||teaspoon (1.25 ml) ground coriander|
|1/4||teaspoon (1.25 ml) ground cumin|
|1||pound (480 g) top sirloin, trimmed of all fat|
|2||teaspoons (10 ml) canola oil|
|1||large onion, thinly sliced|
|1||medium red bell pepper, cored, seeded, and cut into thin julienne strips|
|1||medium green bell pepper, cored, seeded, and cut into thin julienne strips|
|1||fresh jalapeño chile pepper, seeded and minced (optional)|
|6||warm 9-inch (22.5 cm) fat free flour tortillas|
|1/3||cup (80 ml) purchased hot sauce|
|plain nonfat yogurt|
- In a small bowl, combine marinade ingredients. Thinly slice meat across the grain and place in a shallow glass baking dish. Pour over marinade and toss to evenly coat. Cover and refrigerate for at least 30 minutes or until the next day, turning occasionally.
- Place a wok or heavy nonstick skillet over medium-high heat. Add oil and when wok is hot enough to make a drop of water bounce, add onions and peppers to the pan. Stir-fry for 4 to 5 minutes, until vegetables are soft.
- Increase heat to high. Add meat and marinade to the wok and stir-fry until meat is lightly browned, about 4 to 5 minutes.
- To serve, divide the meat and vegetables among tortillas. Add hot sauce and yogurt to taste. Roll up tortillas to enclose filling; eat out of hand.
|Per serving:||241 calories (22% calories from fat), 20 g protein, 6 g total fat (1.7 g saturated fat), 26 g carbohydrates, 2 g dietary fiber, 50 g cholesterol, 332 mg sodium|
|Diabetic exchanges:||2 lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable)|