Beef
Tender beef strips seared with capsicum, onion and spices, served with soft corn tortillas and all the trimmings!
No beef option - beef strips are replaced with chicken stir-fry strips.
No beef option - beef strips are replaced with chicken stir-fry strips.
1. Brown the beef
Heat a frypan over high heat. Coat beef with oil, salt and pepper. Cook (in batches) in pan for 1-2 minutes until browned. Remove and set aside. Reduce pan heat to medium.
2. Sauté the vegetables
Add 2 tbsp oil to pan. Slice and add onion. Cook for 5 minutes until softened. Slice capsicums. Add to pan along with 2 tsp paprika, 2 tsp cumin and 2 tbsp tomato paste. Cook for 2-3 minutes until fragrant.
3. Return the beef
Return beef to pan and stir through 1/2 cup water to loosen. Season to taste with salt and pepper. Remove to a serving bowl.
4. Prepare the toppings
Toss cabbage with 1 tbsp olive oil. Mash the avocado in a bowl. Slice mint leaves and jalapeño. Keep separate.
5. Cook the tortillas
Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.
6. Finish and plate
Serve beef fajita mix at the table with toppings and tortillas.
Notes
Keep the tortillas warm in a fresh tea towel until serving. Other spices that work well in this dish are smoked paprika, dried thyme and ground turmeric!
No beef option - beef strips are replaced with chicken stir-fry strips. Increase cooking time to 6-8 minutes or until cooked through.
Heat a frypan over high heat. Coat beef with oil, salt and pepper. Cook (in batches) in pan for 1-2 minutes until browned. Remove and set aside. Reduce pan heat to medium.
2. Sauté the vegetables
Add 2 tbsp oil to pan. Slice and add onion. Cook for 5 minutes until softened. Slice capsicums. Add to pan along with 2 tsp paprika, 2 tsp cumin and 2 tbsp tomato paste. Cook for 2-3 minutes until fragrant.
3. Return the beef
Return beef to pan and stir through 1/2 cup water to loosen. Season to taste with salt and pepper. Remove to a serving bowl.
4. Prepare the toppings
Toss cabbage with 1 tbsp olive oil. Mash the avocado in a bowl. Slice mint leaves and jalapeño. Keep separate.
5. Cook the tortillas
Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.
6. Finish and plate
Serve beef fajita mix at the table with toppings and tortillas.
Notes
Keep the tortillas warm in a fresh tea towel until serving. Other spices that work well in this dish are smoked paprika, dried thyme and ground turmeric!
No beef option - beef strips are replaced with chicken stir-fry strips. Increase cooking time to 6-8 minutes or until cooked through.
From your box
Beef strips, 600g
Brown onion, 1
Green capsicum, 1
Red capsicum, 1
Red cabbage, 1/2 bag (200g) *
Avocado, 1
Mint, 1/2 bunch *
Jalapeño, 1
Corn tortillas, 1 packet
From your pantry
Oil (for cooking + olive), salt, pepper, ground paprika, ground cumin, tomato paste
Beef strips, 600g
Brown onion, 1
Green capsicum, 1
Red capsicum, 1
Red cabbage, 1/2 bag (200g) *
Avocado, 1
Mint, 1/2 bunch *
Jalapeño, 1
Corn tortillas, 1 packet
From your pantry
Oil (for cooking + olive), salt, pepper, ground paprika, ground cumin, tomato paste
