Beef Fajita Bowls

Name: Beef Fajita Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams boneless beef sirloin steak; 454 grams bag frozen stir-fry bell peppers and onions; 2 Tbsps chili sauce; 1 8-inch Old El flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips; 2 Tbsps chopped fresh cilantro; 118 milliliters frozen corn; 1 teaspoons ground cumin; 2 Tbsps lime juice; 237 milliliters uncooked regular long-grain rice; 237 milliliters Old El Thick n Chunky salsa; 2 Tbsps vegetable oil

The recipe Beef Fajit

Instructions

Cook rice as directed on package.

Ingredients you will need

Rice

Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

Ingredients you will need

Grains

Beef

Heat 12-inch nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp.

Ingredients you will need

Tortilla Strips

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towel.

Equipment you will use

Paper Towels

Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Remove from skillet.

Equipment you will use

Frying Pan

Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.

Ingredients you will need

Tortilla Strips

Bell Pepper

Chili Sauce

Lime Juice

Cilantro

Cumin

Salsa

Beef

Corn

Rice

Equipment you will use

Frying Pan

Bowl

Equipment

Frying Pan

Paper Towels

Bowl

Ingredients

Servings:

454grams

boneless beef sirloin steak 454grams

bag frozen stir-fry bell peppers and onions 2Tbsps

chili sauce 18-inch

Old El flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips 2Tbsps

chopped fresh cilantro 118milliliters

frozen corn 1teaspoons

ground cumin 2Tbsps

lime juice 237milliliters

uncooked regular long-grain rice 237milliliters

Old El Thick 'n Chunky salsa 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.