Steak and pepper fajitas
Keep washing up to a minimum with these easy steak and pepper fajitas. They’re tasty, quick and don’t require many ingredients. Just make sure you have plenty of guacamole and soured cream, to serve!
Ingreadient
- 500g British beef stir-fry strips
- 3 mixed peppers, sliced
- 1 red onion, chopped into 1cm wedges
- 1 tbsp vegetable oil
- 2 tbsp fajita seasoning
- 8 corn tortillas
- 75g grated cheddar
- Handful fresh coriander, roughly chopped
- Ready-made salsa, guacamole and soured cream to serve
Instruction
- Heat the oven to 220°C/200°C fan/gas 7. Put the beef, peppers, onion, oil and fajita seasoning in a large bowl and toss everything until evenly coated in the spices and oil.
- Lay 4 large strips of foil on a work surface, then divide the meat and peppers evenly among them. Fold up and tightly seal each strip to make 4 parcels. Put on a baking tray, then cook in the oven for 20 minutes.
- Divide the tortillas into 2 stacks, then wrap each stack in a piece of foil. Warm in the oven for the final 4 minutes of the fajita cooking time. Transfer the tortilla and fajita parcels to a board and assemble, sprinkling with the grated cheese and fresh coriander. Serve with salsa, guacamole and soured
cream on the side.
