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Sizzling Beef Wraps

Sizzling Beef Fajitas Recipe

Prep

40 mins

Bake

10 mins

Serves

6

Difficulty

Easy
Sizzling Beef Wraps

About

Looking to make a nice, spicy change to your normal weekday meals? Try out our mouth-watering sizzling beef fajita recipe for an exciting, more adventurous meal.

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Dark Brown Soft

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Instructions
Ingredients
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Beef Fajitas Recipe

Step 1

Combine all the ingredients for the salsa, place in a small bowl, cover lightly and reserve for at least 30 minutes to allow the flavours to blend and develop.

Step 2

Place the steak strips in a shallow dish then blend the soy sauce with the Tate & Lyle Dark Soft Brown Cane Sugar, the chilies, garlic, lime rind and juice with the oil and pour over the steak. Cover loosely then leave to marinate in the fridge for at least 30 minutes, stirring occasionally.

TOP TIP

You can always change this recipe up slightly and replace the steak pieces for chicken!

Step 3

When ready to cook, drain off the marinade and reserve. Heat 2 tablespoons of the marinade in a large frying pan or wok, add the spring onions and quickly cook for 5 minutes. Add the pepper strips and continue to cook quickly for a further 4 minutes or until the onions and peppers are cooked but still retain a bit of crunch. Remove and reserve.

Step 4

Add 1-2 tablespoons of the beef fajita marinade to the pan or wok and quickly cook the steak for 3-5 minutes or until cooked to taste.

Step 5

Return the onion and peppers to the pan with a further tablespoon of the marinade, turn the heat up high and cook for 1-2 minutes or until sizzling.

Step 6

Heat the tortillas, according to manufacturer’s instructions, then fill with the prepared steak filling, top with the salsa, and serve with the soured cream and limes.

TOP TIP

Garnish your delicious sizzling beef fajitas with the sides and salads of your choice! Cheese is also a welcome addition.

Ingredients – 6 items

Serving

1

For the Salsa

Tomatoes

skinned, deseeded & finely chopped

175g
Garlic

Garlic clove

peeled & crushed

1
Red chilli

Red chilli

deseeded & finely chopped

1 to 2

Spring onions

trimmed & finely chopped

4
Fairtrade Dark Brown Soft

Tate & Lyle’s Pure Cane Dark Brown Soft Sugar

2 to 3 tsp

Fresh coriander

2 tbsp

For the Wrap

Beef Steak

Sirloin or rump steak, trimmed & cut into strips

350 g
Dark-sauce

Soy sauce

2 tbsp
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

2 tbsp
Red chilli

Red chilli

deseeded & finely chopped

1 to 2
Garlic

Garlic clove

3 to 4
Lime

Lime zest

2 tsp
Lime juice

Lime juice

2 tbsp
Olive-oil

Olive oil

2 tbsp
Red-onion

Onion

peeled and thickly sliced

1
Red peppers

Red pepper

deseeded & cut into strips

1 large

Wheat Tortilla

6

Soured cream

to serve

Lime

Lime

Wedged to garnich

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A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

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Cake and champagne... Sounds like a date to us! 

This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
Is there a preserve more perfect than homemade strawberry jam? 

Made with our very own Tate & Lyle Jam Sugar, a jar of this has always been our breakfast staple... and it won't be long before we're stewing up the next batch!

A go-to recipe, whatever the season 💙

750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!
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