Spicy Stir-Fry Steak Fajitas
(makes 6 servings)
| fajita marinade |
| 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) |
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