When I read the words smokiness and spicy, instantly my Chicken Fajitas recipe came to mind; I love the flavour the smoked paprika adds. That recipe inspired this one; so, so, so good!
453 g/ 1 pound Sirloin steak (or any steak) sliced into thin strips (excess fat removed)
Fajita Seasoning (see below)
½ Cup Sodium-reduced beef stock
½ tbsp. corn starch
1 tbsp extra virgin olive oil
1 Medium red onion, sliced into thin strips
1 Medium green pepper, sliced into thin strips
1 tsp chili powder
¼ tsp cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp pepper
Start by preparing the fajita seasoning; mix all the ingredients together well in a large bowl and then add the steak strips to it, completely coating the meat in all of the seasoning (there shouldn’t be an left in the bowl). Let the meat sit in the seasoning while you prepare the rest of the recipe.
Add the cornstarch to the beef stock and whisk well so there are no lumps left; set aside.
Then add the olive oil to a large pan and place over high heat, when it’s hot (the oil will ripple) add the beef and the veggies to the pan; season lightly with salt and pepper.
Continue to sauté the beef and veggies on high heat until the veggies start to char and soften and the beef is almost cooked through.
Add the stock mixture to the pan and mix well; drop the heat to medium-low and let the pan simmer until the fajita seasoning has formed a sauce.
Serve with warmed (whole wheat) tortillas and toppings of your choice; I serve salsa, fat free sour cream, diced tomatoes and some grated old cheddar cheese.
- Regardless of the cut of the beef, slice the beef against the grain to ensure the pieces are tender.