Mexican Beef Fajitas (with Keto Version)

So one night this week we treated ourselves to a large steak. But this time it was more than the both of us could eat so we had leftovers. What to do with that lovely left over beef steak? Why, Mexican Fajitas of course!

Actually this in another favorite of mine. I find back home in California we eat Mexican food often. So I would say this dish is on an every two week rotation. Its is also easy and fast to make and always a family favorite.

If you don’t have left over steak you can use any cheap cup of meat. I usually just buy a cheap steak and then slice it up into thin strips. If it is partially frozen, it slices up even thinner!. The thinner the slices, the better if it is not a prime cut of meat. If I am using this type of meat I usually pull it from the freezer in the morning before leaving for the day. (I have it already sliced up) and set it out to defrost. You can add a little marinade made up of a tablespoon of soy sauce, a squeeze from a lime and a teaspoon of chili powder , cumin and garlic. Let it sit in the refrigerator until you are ready to cook it up later that evening when you return back home from the day.

Fajitas (Mexican beef, onions and capsicum stir fried)

Mexican Fajitas

Ingredients:

Left over steak meat, or raw meat as described above or you can use chicken or shrimp instead.

Marinade for raw meat (not leftover steak)

1 Tablespoon soy sauce
1 teaspoon chili power
1/2 teaspoon cumin
1 squeeze of lime
1 garlic clove minced

Fajitas:

1 tablespoon oil
Fajita meat
1 onion peeled and sliced into rings
1 green or red bell pepper (Capsicum for you Brits and Down Unders)
1 clove garlic peeled and chopped.

Toppings:

1 avocado
Shredded cheese (in Italy I use provolone, at home in California I use cheddar or Monterey Jack.
Sour cream
Fresh sliced jalapeno peppers
Fresh lime
Cilantro
Hot sauce such as Tapatio
Corn or flour tortillas (omit this for Keto and eat the fajitas “disassembled” in a bowl or plate

Instructions:

Slice the meat up thin and sauté until brown on both sides. I like to sear it on high heat because Fajitas should be charred and sizzling hot. You can scoot the meat to the side and add the onions or if you are making it for more than two people you may want to use a separate skillet. After the onions have turned brown you can add the sliced bell pepper. I prefer not to over cook the pepper, it is best when it is still vibrant in color but slightly charred. Combine the meat with the vegetables in the skillet.

In the meantime prepare your toppings: shred the cheese and slice the jalapeños, chop the cilantro and lime.

Heat the tortillas. You can do this on a hot dry skillet or directly over the gas flame. Sometimes I cheat and do it in the microwave.

Serve the Fajitas by piling the meat and peppers on the heated tortilla. Then top with cheese, sour cream, jalapenos, sliced avocados, a squeeze of lime and a sprinkle of cilantro alongside some beans and rice.

For a Keto version, omit the tortilla and serve on a bed of lettuce or just loaded high with sour cream, grated cheese and guacamole (smashed avocado with lime, garlic and salt)