Beef Fajita

Discussion in 'Food and nutrition' started by Travis & Jenn, Apr 19, 2007.

  1. Beef Fajita

    cooking spray
    12 ounces sirloin steak, about 1/2 inch thick, trimmed
    1 1/2 tablespoons fresh lime juice
    1 1/4 teaspoons chili powder
    1 large onion, sliced
    1 large red bell pepper, sliced
    1/4 teaspoon salt
    1/4 cup fresh cilantro, chopped
    8 large leaf lettuce, green leaf-variety
    1/2 cup salsa
    1/4 cup fat-free sour cream

    Coat a large nonstick skillet with cooking spray. Heat skillet over
    medium-high heat. Meanwhile, drizzle steak with 2 teaspoons of lime juice
    and then sprinkle with 1 teaspoon of chili powder. Add steak to skillet
    and cook over medium-high heat for 6 minutes, turning once, for
    medium-rare, or longer until desired doneness. Remove to a cutting board
    and let stand. Add onion, pepper and salt to skillet. Off heat, coat
    vegetables with cooking spray. Saute over medium-high heat until onions
    and peppers are lightly browned and crisp-tender, about 5 minutes. Remove
    from heat and stir in remaining lime juice, chilli powder and cilantro.
    Slice steak thinly across grain. Toss sliced steak with onion mixture and
    serve with salsa and sour cream.

    Yields about 4 slices of beef, 3/4 cup of vegetable, 2 tablespoons of
    salsa and 1 tablespoon of sour cream per serving.

    Description: "This flavorful fajita filling is so good that you don't need
    a tortilla. If you want to wrap it up, use a lettuce leaf."

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    Per Serving (excluding unknown items): 343 Calories; 14g Fat (34.4%
    from fat); 29g Protein; 31g Carbohydrate; 17g Dietary Fiber; 55mg
    Cholesterol; 435mg Sodium. Exchanges: 0 Grain(Starch) ; 2 1/2 Lean Meat; 5
    1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

    Notes : Flex Points Per Serving: 5

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