Spicy beef fajitas

Tex-Mex ambience at your table with these spicy marinated beef fajitas and her sunny veggies

Ingredients for 2 persons

• 200 g of beef steak
• 1 red onion
• 300 g of bell peppers (several colors)
• 1 teaspoon of sunflower oil

For the marinade

• 2 tablespoons of lemon juice
• 1 tablespoon of liquid honey
• 1 tablespoon of sunflower oil
• 1 teaspoon of chili powder
• 1 teaspoon of garlic powder

For the sauce

• 1 teaspoon of flour
• 100 ml of cold water
• 2 teaspoons of soy sauce
• Salt and pepper

For fajitas

• 300 g of fresh tomatoes
• Some fresh coriander leaves
• 4 nature wheat tortillas

Did you know? Tortillas contain a lot of fat: 5 g of lipids on average for 1 tortilla.

To have a balanced dish:

* 2 tortillas per person (10 g of fat)

* Limit the fat to cook the other ingredients (meat, vegetables)

* Limit ready-to-use sauces rich in fats and sugars (guacamole, salsa)

Directions

Step 1:

In a mixing bowl, mix all the ingredients of the marinade.

Cut the beef into thin strips, then put in the marinade bowl. Mix.

Cover and refrigerate for 30 minutes.

Step 2:

In a mixing bowl, mix all the ingredients of the sauce. Set aside.

Step 3:

Cut the onion and bell peppers into thin strips.

Step 4:

In a pan, heat a teaspoon of sunflower oil and brown the pieces of onions. When the onions are golden brown, add the bell peppers. Mix and continue cooking for 2 minutes.

Then add the beef strips. Mix and continue cooking for 2 minutes.

To finish, reduce the intensity of the heat (power 2/10) and pour the sauce into the pan. Mix.

Season with salt and pepper. Adjust the seasoning with chili powder if necessary.

Continue cooking over low heat for 5 minutes, stirring regularly; the sauce will thicken.

Step 5: while cooking vegetables and beef

– Cut the fresh tomatoes into slices

– Chop the fresh coriander leaves

– Heat the tortillas in the microwave (on a plate, 20 seconds at full power) or in the oven (in tinfoil for 10 minutes at 180 ° C / 400 ° F).

Step 6: serve the fajitas

Place each tortilla on a plate and spread on each one: ¼ of the beef and vegetables mixture, ¼ of the tomato slices and ¼ of the coriander leaves.

Wrap each tortilla by first folding the bottom edge up and then serve.