Smoky coriander beef fajitas
- June 2017
- Serves 4
- Hands-on time 15 min
When you’ve only got minutes to spend in the kitchen, speedy steak fajitas are the perfect dinner. We’ve used jarred peppers and ready-made Mexican sauces to make this weeknight recipe even easier.
- 35.7g (3.5g saturated)
- 47.4g (8.4g sugars)
- 2 tbsp vegetable oil for frying
- 2 large onions, thickly sliced
- 2 garlic cloves, crushed
- 300g British beef rump steak, sliced into strips
- Small bunch fresh coriander, stalks roughly chopped and leaves picked
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 100g chargrilled red peppers from a jar, cut into 1cm strips
- 4 large tortillas, warmed
- 240g mini pack Tex-Mex dips (such as soured cream, guacamole and tomato salsa)
- Sliced jalapeño chillies and lime wedges (optional)
- Heat the oil in a large frying pan or wok over a high heat. Fry the onions for 3-4 minutes, then add the garlic and steak and fry for a minute more.
- Add the coriander stalks and spices, then stir-fry for another minute. Add the chargrilled peppers and cook until just warmed through, then scatter with the coriander leaves.
- Serve the steak with the warm tortillas and dips, along with jalapeños and lime wedges, if you like, so everyone can build their own fajita.
Next time: swap steak for pork stir-fry strips and add 1 tsp smoked paprika to the veg for a flavour boost.
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