Prep
40 minsBake
10 minsServes
6Difficulty
Easy 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.
Beef Fajitas Recipe
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.
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!
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.
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.
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.
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
1
For the Salsa
Tomatoes
skinned, deseeded & finely chopped
Garlic clove
peeled & crushed
Red chilli
deseeded & finely chopped
Spring onions
trimmed & finely chopped
Tate & Lyle’s Pure Cane Dark Brown Soft Sugar
Fresh coriander
For the Wrap
Beef Steak
Sirloin or rump steak, trimmed & cut into strips
Soy sauce
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
Red chilli
deseeded & finely chopped
Garlic clove
Lime zest
Lime juice
Olive oil
Onion
peeled and thickly sliced
Red pepper
deseeded & cut into strips
Wheat Tortilla
Soured cream
to serve
Lime
Wedged to garnich
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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