There are certain Mexican foods that I prefer preparing at home. One of them are fajitas. If it’s a Steak fajita, I like it to be tender and juicy. Unfortunately, I can no longer eat red meat. So, I just prepare them for Mr. M. When he craves Mexican food, I either prepare Chicken quesadilla or Chicken fajita. I had some rib eye steak in the freezer, so I decided to make a Steak Fajita over steamed rice for dinner. Something different for a change. Well, I didn’t even have to ask Mr. M. how it was. He said it was delish before I could even utter the words. 🙂
- 4 serving size (about 12 to 16 oz.) of Rib eye steak, cut into an inch strips
- 1/2 of medium onions, sliced
- 3 stalks of green onions, cut about an inch
- 1 small red bell peppers, cut lengthwise
- 1 small yellow peppers, cut lengthwise
- 1 small orange peppers, cut lengthwise
- 2 tablespoons olive oil, divided
- Fajita seasoning
- pinch of salt
- 1 tablespoon lime juice
- 3 tablespoons chopped cilantro
- lime for garnish
*Note: Do not omit the cilantro. It gives character to the dish and it tastes better. Also, adjust the salt to your taste since the cooking varies depending on how much sauce the steak will create when it sweats. If there’s no sauce, add 1/4 cup water and follow the fourth instructions below.
- Heat 1 tablespoon of oil in large skillet with a lid over medium-high heat.
- Add the bell peppers and onions. Stir-fry for about 1 minute. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of oil. Add meat; stir and cook for 3 minutes or until no longer pink. Cover and let the meat sweat.
- Add the fajita seasoning and salt. Stir until sauce thickens.
- Turn off the heat. Drizzle lime over the cooked fajita. Stir to incorporate.
- Sprinkle with cilantro (a must). Garnish with lime.
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