Curried Beef Fajitas Low Carb Food
LUSCIOUS LOW CARB TENDER BEEF FAJITA BOWL
I love it when I discover a new low carb, South Beach way-of-life recipe, and this was one is yummo! I found this on another site, and then modified it slightly. I found that the finished product was fork-tender, flavorful, and even better without the tortillas! Since the steak is so tender and tasty in this dish, I do recommend going with a sirloin or higher-end steak, rather than an inexpensive steak - it is well worth it in this dish! A fabulous one pan-meal made in around 30 minutes - what more could you ask for??!! :-)
Provided by Helping Hands
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, over med-high heat, melt the butter.
- Add onion, peppers, mushrooms, chili powder, cayenne pepper, salt, and pepper, and saute, just until veggies are tender.
- Remove from skillet.
- Add steak slices and cook, just until browned and cooked through (5-7 minutes or so), steak should be cooked no more than rare to med-rare.
- Add onions and pepper mixture, and heat through.
- Serve beef and veggie mixture in bowls, sprinkled with cheese, and served with dollops of sour cream and guacamole (if desired).
Nutrition Facts : Calories 850.2, Fat 58.6, SaturatedFat 24.1, Cholesterol 237.4, Sodium 243.7, Carbohydrate 12.3, Fiber 4, Sugar 5.5, Protein 67.2
BEEF FAJITAS
Number Of Ingredients 9
Steps:
- 1. In a large skillet, sauté pepper, onion and fajita seasoning in butter until tender. Remove from skillet and cook beef slices until cooked through.2. Add peppers and onions, mix and heat through. Remove from heat.3. Sprinkle cheese over meat serve with sour cream and guacamole.
Nutrition Facts : Nutritional Facts Serves
BEEF FAJITAS
We have this easy and delicious Mexican dish often served with beans and rice. The better cut of meat you use, the more tender it is.
Provided by Karen From Colorado
Categories Meat
Time 25m
Yield 6-8 Fajitas
Number Of Ingredients 13
Steps:
- Partially freeze meat for easier slicing.
- Heat oil in a large skillet or wok.
- Add steak strips to the oil.
- Stir-fry until meat loses its pink color.
- Remove meat from pan.
- Add additional oil to the pan if needed.
- Cook onions and bell pepper until crisp tender.
- Return meat to pan.
- Add the water, chili powder, cumin, and Worcestershire sauce.
- Cook and stir until the water is gone.
- Stir in the tomatoes.
- Heat through.
- Place some of the meat in a warm tortilla leaving the bottom half free.
- Top with sour cream, guacamole, and salsa.
- Fold sides and bottom in leaving the top open.
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