Stir Fried Beef Fajitas Recipes

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

Steps:

• Cut beef into 1" strips 1/8" thick.
• Place skillet on high heat. When hot, add 1 T oil and stir fry meat until browned(1 1/2 to 2 minutes).
• Transfer meat to bowl.
• Add 1 T oil to skillet and add garlic, onion, and green pepper.
• Stir fry until onion is soft, about 3 minutes.
• Stir together cumin, lime juice and cornstarch, then add to skillet.
• Return meat to pan and stir fry until mixture is hot and bubbles.
• Transfer to bowl.
• Serve in tortillas with garnishments.

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Steps:

• Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours. Discard the marinade.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill steak until no longer pink on the inside, about 8 minutes per side. Remove from grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
• Heat the oil in a skillet over medium heat. Add the liquid smoke, Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately.

Steps:

• In a large nonstick skillet, heat 1 tablespoon olive oil over high heat. Quickly sear sirloin steak until rare, 1 - 2 minutes; remove from skillet.
• Heat 1 tablespoon oil in the pan. Add red bell pepper strips, onion, and garlic; stir-fry until just soft, about 3 minutes. Season with oregano, chili powder, salt, and pepper.
• Return the meat to the pan along with broken tortilla chips and crumbled queso fresco. Toss until the chips are well coated. Serve with salsa, fresh cilantro, sour cream, and guacamole.