Beef Fajitas

Name: Beef Fajitas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 340 grams beef flank steak (about , cut into thin strips; 0 teaspoons chili powder; 4 8-inchs flour tortillas (8 inches); 3 garlic cloves, minced; 3 green onions, thinly sliced; 59 milliliters lemon juice; 1 teaspoon grated lemon peel; 0 teaspoons pepper; 2 servings Salsa, optional; 59 milliliters vegetable oil

Beef Fajitas is a dairy free main course. This recipe makes 2 servings with 926 calories, 44g of protein, and 58g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have beef flank steak, vegetable oil, salsa, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper.

Ingredients you will need

Chili Powder

Lemon Juice

Lemon Peel

Garlic

Pepper

Cooking Oil

Equipment you will use

Bowl

Place half in a resealable plastic bag; cover and refrigerate remaining marinade.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.

Ingredients you will need

Meat

Drain and discard marinade. In a skillet, heat reserved marinade.

Ingredients you will need

Marinade

Equipment you will use

Frying Pan

Add meat and green onions. Cook and stir until meat reaches desired doneness. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa if desired. Fold sides over meat mixture.

Ingredients you will need

Green Onions

Tortilla

Salsa

Meat

Equipment you will use

Slotted Spoon

Equipment

Ingredients

Servings:

340grams

beef flank steak (about , cut into thin strips 0teaspoons

chili powder 48-inchs

flour tortillas (8 inches)3

garlic cloves, minced 3

green onions, thinly sliced 59milliliters

lemon juice 1teaspoon

grated lemon peel 0teaspoons

pepper 2servings

Salsa, optional 59milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.