Spicy Stir-Fry Steak Fajitas

photo of Spicy Stir-Fry Steak Fajitas
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(makes 6 servings)

fajita marinade
1teaspoon (5 ml) grated lime zest
1/4cup (60 ml) fresh lime juice
1tablespoon (15 ml) balsamic vinegar
2cloves garlic, minced
1/2teaspoon (2.5 ml) salt (optional)
1/2teaspoon (2.5 ml) freshly ground pepper
1/4teaspoon (1.25 ml) ground coriander
1/4teaspoon (1.25 ml) ground cumin
 
1pound (480 g) top sirloin, trimmed of all fat
2teaspoons (10 ml) canola oil
1large onion, thinly sliced
1medium red bell pepper, cored, seeded, and cut into thin julienne strips
1medium green bell pepper, cored, seeded, and cut into thin julienne strips
1fresh jalapeño chile pepper, seeded and minced (optional)
6warm 9-inch (22.5 cm) fat free flour tortillas
1/3cup (80 ml) purchased hot sauce
plain nonfat yogurt
  1. 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.
  2. 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.
  3. Increase heat to high. Add meat and marinade to the wok and stir-fry until meat is lightly browned, about 4 to 5 minutes.
  4. 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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