Beef Fajitas Peppers Onions (Print)
Tender beef strips sautéed with colorful bell peppers and onions, served hot with warm tortillas.
# What You Need:
→ Beef Marinade
01 - 1.1 lbs 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 salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 large red bell pepper, thinly sliced
11 - 1 large yellow bell pepper, thinly sliced
12 - 1 large green bell pepper, thinly sliced
13 - 1 large onion, thinly sliced
→ For Serving
14 - 8 small flour or corn tortillas, warmed
15 - Optional: sour cream, guacamole, salsa, shredded cheese, fresh cilantro, lime wedges
# How To Make It:
01 - Whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a large bowl. Add sliced beef and toss until evenly coated. Let marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor.
02 - Heat a large skillet or grill pan over high heat. Lightly oil the surface and arrange marinated beef in a single layer. Cook for 2-3 minutes per side until well-browned and cooked through. Transfer beef to a plate and cover loosely to keep warm.
03 - Add a small amount of oil to the same pan if needed. Add sliced peppers and onion. Sauté over medium-high heat for 5-6 minutes, stirring occasionally, until vegetables are tender-crisp and lightly caramelized.
04 - Return beef to the pan with vegetables. Toss together for 1-2 minutes until heated through. Serve immediately with warm tortillas and choice of toppings.
# Expert Advice:
01 -
- Everything happens in one pan, and the marinade does most of the heavy lifting before you even turn on the stove
- The contrast between slightly charred beef and sweet tender-crisp peppers makes every bite interesting
02 -
- Dont crowd the pan when searing the beef or it will steam instead of brown, work in batches if your skillet is small
- Let the pan get properly hot before adding the beef, that hiss is what creates the beautiful crust
03 -
- Partially freeze the beef for 20 minutes before slicing, it cuts so much cleaner that way
- Pat the beef dry before searing if you marinated it longer than 30 minutes, excess moisture prevents good browning