Beef Fajitas Peppers Onions (Print)
Tender beef and vibrant bell peppers sautéed with onions, served sizzling and full of Tex-Mex flavor.
# What You Need:
→ For the Marinade
01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ For the Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 large onion, thinly sliced
15 - 1 tbsp olive oil
→ For Serving
16 - 8 small flour or corn tortillas, warmed
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream
20 - Sliced avocado or guacamole
# How To Make It:
01 - In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add beef strips, toss to coat thoroughly, cover, and refrigerate for at least 15 minutes or up to 2 hours for deeper flavor.
02 - While beef marinates, slice red, yellow, and green bell peppers into thin strips. Thinly slice the large onion and set aside.
03 - Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Add bell peppers and onion, sauté for 4 to 5 minutes until just tender and slightly charred. Remove to a plate and keep warm.
04 - Increase heat to high. Add marinated beef in batches if necessary to avoid overcrowding. Cook for 2 to 3 minutes, stirring frequently, until browned and just cooked through.
05 - Return vegetables to the pan with beef. Toss everything together for 1 to 2 minutes to heat through and blend flavors. Serve immediately with warm tortillas and your choice of toppings.
# Expert Advice:
01 -
- The marinade transforms ordinary beef into something extraordinary with minimal effort
- Everything comes together in one pan, making cleanup almost nonexistent
- Each person can customize their own perfect bite at the table
02 -
- Pat the beef dry before adding it to the marinade, excess water prevents proper searing
- Let your pan get properly hot between the vegetables and beef, this temperature difference matters
- Don't overcook the meat, it continues cooking slightly even after you remove it from heat
03 -
- Freeze the beef for 20 minutes before slicing, it makes thin, even cuts much easier
- Don't skip resting your meat for a couple of minutes after cooking
- Corn tortillas bring a authentic flavor that flour ones just can't match