Fajita Stir Fry Food

BEEF FAJITA STIR-FRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon olive oil over high heat. Quickly sear sirloin steak until rare, 1 - 2 minutes; remove from skillet.
• Heat 1 tablespoon oil in the pan. Add red bell pepper strips, onion, and garlic; stir-fry until just soft, about 3 minutes. Season with oregano, chili powder, salt, and pepper.
• Return the meat to the pan along with broken tortilla chips and crumbled queso fresco. Toss until the chips are well coated. Serve with salsa, fresh cilantro, sour cream, and guacamole.

STIR-FRIED CHICKEN FAJITAS

Steps:

• In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain. , Heat a large nonstick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream.

STIR FRIED BEEF FAJITAS

Steps:

• Combine 2 tablespoons oil, lime juice, garlic, cumin and 1/2 teaspoon salt in a shallow dish or zip-top freezer bag; add steak. Cover or seal and let stand 30 minutes.
• Remove steak from marinade; discarding marinade.
• Pat beef dry with paper towels.
• Heat remaining 2 tablespoons oil in a large skillet or wok over high heat; add beef, and stir fry 3 minutes.
• Remove beef from skillet with a slotted spoon. Reduce heat to medium.
• Add bell peppers, jalapeno peppers, and onion; sprinkle with remaining 1/2 teaspoon salt. Stir fry 6 minutes or until tender.
• Wrap tortillas in plastic wrap. Microwave on high 20 seconds.
• Spoon beef and vegetable mixtures evenly over tortillas; add desired toppings, and roll up. Serve immediately.

FAJITA STIR FRY

Steps:

• Cut beef into 1" strips 1/8" thick.
• Place skillet on high heat. When hot, add 1 T oil and stir fry meat until browned(1 1/2 to 2 minutes).
• Transfer meat to bowl.
• Add 1 T oil to skillet and add garlic, onion, and green pepper.
• Stir fry until onion is soft, about 3 minutes.
• Stir together cumin, lime juice and cornstarch, then add to skillet.
• Return meat to pan and stir fry until mixture is hot and bubbles.
• Transfer to bowl.
• Serve in tortillas with garnishments.

FAJITA VEGETABLE STIR-FRY

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

FREEZER BAG CHICKEN FAJITA STIR-FRY

Steps:

• Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.

STIR-FRY CHICKEN FAJITAS - WW

Steps:

• Take oil, lime juice, cumin and cayenne and mix together in a glass bowl. Put chicken in bowl and let it marinade for 1-2 hours.
• In a wok, heat 1 tablespoon of water until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout, 3 to 5 minutes. Remove to plate.
• Add another 2 tablespoons of water to wok and heat until very hot. Add peppers, onion, garlic; stir-fry until crisp-tender, 3 to 5 minutes. Return chicken to wok and season with pepper. Toss until heated through, about 1 minute.
• Serve with flour tortillas, shredded cheese, sour cream and guacamole.

BEEF FAJITA STIR FRY (MARK BITTMAN)

Steps:

• Saute about a pound of sliced sirloin steak in some olive oil over high heat til seared but still rare.
• Remove meat; add more oil if necessary; add sliced red bell pepper, chopped onion, and garlic and stir fry til just soft.
• Season w dried oregano, chili powder, salt and pepper, and return the meat to the pan along w a couple handfuls of good tortilla chips and some crumbled queso fresco. Toss til chips are well coated and serve w salsa drizzled on top.
• Garnishes: fresh cilantro, sour cream, guacamole, chopped tomato, black olives.

CHICKEN FAJITA STIR-FRY WITH PEPPERS

Steps:

• Cut chicken breasts into bite sized pieces; place in sealable plastic bag.
• Whisk fajita seasoning into the chicken broth; pour over chicken in plastic bag; shake well and seal tightly , place in fridge to marinate for 30 minutes or more.
• Veggie spray non stick wok or large frypan; heat to medium hot; pour chicken with marinade into wok, stir fry and cook down to about 1/4 cup of mainade. about 10 minutes.
• Add sweet peppers and red onion to wok, add salt and pepper, stir fry until almost all of the marinade is gone, (or until the consistancey you prefer), about 10 minutes; we like our veggies tender crisp).
• Serve hot and enjoy!