Fajitas From The Wok
Kinda combining the East with the West today, using your wok to cook your filling for your fajitas. Reason for this is, today is Fortune Cookie Day, and I thought this was a cute way to combine the two. This recipe is a Chinese pepper steak combined with the touch of Mexican thrown into the dish. Husband likes his soft tortillas and I like to bake mine to make them crispy. I bought a set of those taco shell dishes and I am now addicted to using them, for putting in just a simple salad, a taco salad or just about any dish where I want something crunchy to enjoy with my main course!
- 1 lb lean boneless sirloin steak
- 2 tbsp olive oil, divided
- 2 cloves of garlic, minced
- 1 large sweet onion, sliced
- 2 or 3 jalapenos, seeded and minced
- 1 bell pepper, seeded and cut into strips, red or green, whatever you have on hand
- 2 teas ground cumin
- 3 tbsp lime juice
- 1 teas cornstarch
- 1 large tomato, diced
- Salt and fresh ground pepper to taste
- 8 medium or 4 large tortillas, warmed or baked
- Your favorite garnishes for fajitas
- Set wok on high heat and add 1 tablespoon of the oil.
- Slice meat into thin strips and stir-fry in hot oil for about 1-1/2 to 2 minutes or until nicely browned; remove and set aside.
- Add the remaining oil and add the garlic, onion, jalapenos and bell peppers; stir-fry until onion and peppers are tender.
- Combine the cumin, lime juice and cornstarch and add to the veggie mixture along with the steak strips and tomatoes.
- Stir until the mixture is hot and juices start to thicken; season with salt and pepper.
- If baking your tortillas, have them in the oven while preparing the meat mixture.
- Top fajitas with all your favorite toppings and dig in.
Hope everyone out there has a nice weekend and don’t forget, your fortune cookie says, “You will enjoy these”!