My family and I love Mexican and Tex-Mex food. In fact, when I’m the one cooking, either of those are predominantly what I cook. The food is easy to make, yummy, and satisfying. So, one day I was looking for a beef fajita recipe online. Thus, I stumbled upon one via The Pioneer Woman site, circa 10 years ago. However, being me, I’ve made some tweaks. And I’ve been making it my way since. Please enjoy this best recipe for beef fajitas.
Ingredients for Beef Fajitas:
- 1 1/2 lbs of stew meat, cut up into bite size pieces
- 1/4 c olive oil
- 1/6 c lime juice
- 2 tbsp Worcestershire sauce
- 1 tbsp minced fresh garlic
- 1/2 tbsp each, cumin and chili powder
- 1/4 tsp each, red pepper flakes and black pepper
- 1/2 tsp salt
- 2 tsp Truvia or 1/2 tbsp of sugar
- 1 each of onion, red and yellow bell peppers, sliced
- warmed flour tortillas
- crumbled quest for topping
- and guacamole
When I first made this, I adhered to most of the original ingredients, except the meat. Rather than stew meat, the foundational ingredient for the beef was flank steak. In addition, I followed the measurement sizes for the ingredient list. Though, I discovered that there was entirely too much liquid, making it almost greasy. Consequently, I halved the majority of the measurements for the ingredients. Here’s the original recipe, if you’re interested.
Recipe for Beef Fajitas Instructions:
- First, combine the first 10 ingredients in a medium size mixing bowl. And refrigerate for at least 2 hours.
- Next, after 2 hours, add mixture to a 4 quart stove top cook pan. Then cook on medium heat, stirring occasionally.
- Put lid on, and lower temperature to medium low, and cook for ~ 17 – 20 minutes.
- Finally, remove from heat. And with a slotted spoon, serve on warm flour tortillas, and top with cheese and guacamole.
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Chicken Girl 