Steak fajitas
These spicy beef fajitas are packed with fresh flavours and are surprisingly low in calories if you use lean beef.
Each serving provides 434 kcal, 30g protein, 46g carbohydrates (of which 16g sugars), 12g fat (of which 4g saturates), 13g fibre and 0.7g salt.
Ingredients
- 300g/10½oz lean beef steak, such as sirloin or rump, visible fat trimmed and cut into thin strips
- 1½ tbsp extra virgin or sunflower oil
- 2 yellow peppers, deseeded and thinly sliced
- 2 red peppers, deseeded and thinly sliced
- 2 red onions, cut into thin wedges
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 400g tin red kidney beans, drained and rinsed
- 200g/7oz cherry tomatoes, halved
- 1 long red chilli, finely chopped, or ½ tsp dried chilli flakes
- 25g/1oz fresh coriander, chopped, plus extra to garnish
- lime wedges, for squeezing
- 4 x 40g/1½oz white or wholemeal flour tortillas, warmed, to serve
- 2 Little Gem lettuces, trimmed and shredded, to serve
- 6 tbsp natural yoghurt, to serve
- sea salt and freshly ground black pepper
Method
Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat.
Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened.
Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot.
Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly.
Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing.