A couple of secret ingredients make this beef fajita recipe tempting and ever so delicious. This was a hands down favorite at my little Mexican cafe restaurant that I owned many years ago.
I make the fajitas with a steak called flap meat. Its a thin cut beef, much like skirt steak, cut in small, thin odd shaped slices and it works well for any kind of steak tacos. I feel flap meat is the better cut of beef. Flap steak comes from the bottom sirloin and, to me, tastes more tender than the skirt steak, which comes from the belly.
Whenever I go to the store I always buy flap meat. I use it for all kinds of meat recipes so I buy a lot at one time. When I get home I take 2 or 3 pieces of the meat and I stretch them out and then I roll them up. I wrap them and freeze them.
Whenever I want to make steak sandwiches, fajitas or tacos, I pull out as much as I need of the rolled steak. Here is trick for slicing meat thin for fajitas or a steak sandwich. I learned this from the butcher who used to sell me the meat for my restaurant. Put the frozen meat in the microwave on medium for 1 minute. Then, while it is still frozen, cut thin slices off of the rolled meat and you will have strips for fajitas.The thin strip will cook in a flash.
how to make Delicious and Easy Beef Fajita Recipe ? You Must Try
- 1 lb of flap meat or skirt steak (roled and partially frozen for slicing)
- 3 bell peppers, red and green (sliced in rings like you would slice an onion, they cook faster that way, then cut in 1/2)
- 1 large onion sliced in thin rings then cut in 1/2
- 1 tbl canola oil for sauteing vegetables
- 1 lime, juiced
- 1 tsp garlic powder
- 2 tbs canola oil
- 1/2 tsp onion powder
- 1 tsp white vinegar
- 1 tsp cumin
- 1/4 tsp oregano
- 1 tsp oyster sauce (found in the Asian section of grocery store)
Slice partially frozen meat into 1/8 inch slices.
Mix marinade and place meat in a plastic bag and pour marindade over meat. Make sure all the meat is covered. refrigerate for 30 minutes to an hour.
Cut up the onions and peppers as instructed.
Heat canola oil in a cast iron frying pan. Add onions and bell peppers and saute them until they are almost done to your liking. I like mine well done and carmelized.
When vegetables are almost cooked spread them out to the sides of the pan and add the meat. Turn up heat and cook meat quickly mixing with the vegetables. The meat is cut thin so this should only take a few minutes.