Beef Fajitas

I am not claiming to be an expert on Mexican food. Just a lover of it. The spices the absolute deliciousness of it, the spices the freshness, did I mention the spices? I just LOVE it! It's a massive toss up between Thai and Mexican to my favourite cuisine at the moment!

This is my recipe for Beef Fajitas! It's a bit of a favourite in our household, and its a quick and easy dish to throw together, especially if you premake your tortillas! The smokey flavour from the paprika, matched with the sweetness from the capsicum and onion is delicious!

Beef Fajitas

Ingredients

Serves 2-3 (we only eat a maximum of 150g of red meat per serve so this leaves leftovers for us. Obviously some of you will eat more than that)

500 grams of Rump Steak (Feel free to use any other beef that is steak quality, porterhouse, eye fillet, scotch fillet, or rump. These cuts work best when cooked quickly)

1 red capsicum

1 Brown Onion

1 Tablespoon of Corn Flour

1 tablespoon of oil

1-2 Tablespoons of Cumin

1-2 Tablespoons of Paprika

1-2 Tablespoons of Dried Coriander

Big pinch of sea salt

1/2 Lime

optional: fresh or dried chilli to taste

Method

Slice your Capsicum and Onion

Slice your meat. Place in a freezer bag with a tablespoon of corn flour. I find this helps the pieces of meat separate, and also helps to keep the moisture in the meat. I believe it is a technique used in a lot of Chinese cooking, as the corn flour sucks up the sauce as well when cooking.

Heat up a frying pan with a tablespoon of your chosen oil (I prefer coconut oil as it doesn't burn when heated to a high temperature). Once hot throw in your onion and capsicum. Once they start to soften put in your meat. Add your spices

Once the meat starts to brown, you can start to taste. Remember you can eat beef very rare, so don't be afraid!

You might be suprised to know (if you read my first post that I have considered a meat free lifestyle) that we like our meat on the rare side of medium rare. It's just so much more tender!

Add more spices if you feel there isn't enough. Don't be afraid to add more salt.

I have only recently started cooking with salt, for two reasons. 

1.My Mum is terrified of the stuff, as I imagine a lot of people her age are, due to the noise The Heart Foundation have made over the years about the dangers of salt. Watch any chef though and they will use sometimes insanely large amounts of salt to season their food. It just really helps to bring out flavours and add a fullness and richness to your dishes. 

2. Pre packaged food contains a lot of salt, so there was never any need to add any extra. Now that I cook from scratch the dishes really do need that pinch or two added.

Once the beef is cooked to your liking, squeeze over half a lime and serve! I like to serve our meat with freshly cooked tortilas, corn (gluten free) or flour, lettuce or baby spinach, homemade salsa and squashed avocado with a squeeze of lime in it!

An easy weeknight meal that is sure to please!

Happy Cooking (from scratch!)

Erica xx