Fiesta Beef Fajitas
Get ready to bring the sizzle to your dinner table with our mouthwatering Fiesta Beef Fajitas recipe! Inspired by the vibrant flavors of Mexico, this dish is not only quick and easy to prepare, but also a surefire hit for the whole family. Packed with tender beef and colorful peppers, these fajitas are perfect for a festive weeknight meal or a fun weekend gathering.
Prep Time: 15 minutes | Cook Time: 15 minutes | Yield: 8 servings
Ingredients
- ⅔ - 1 cup fresh orange juice
- ⅓ cup apple cider vinegar
- 3 tbsp. Dr. Kellyann Beef Broth
- 2 cloves garlic, minced, or 1½ teaspoons garlic powder
- 1½ - 2 teaspoons dried oregano
- 1 teaspoon Celtic or pink Himalayan salt
- ¾ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 2 pounds lean beef, cut into ½ strips
- 1 tablespoon + 1 teaspoon coconut oil
- 4 bell peppers, cut into strips
- 2 onions, sliced
Instructions
In a medium bowl or resealable plastic bag, combine the orange juice, vinegar, bone broth, garlic, oregano, salt, cumin, and black pepper. Add the beef and marinate for at least 2 hours in the refrigerator. (For more flavor, marinate the beef overnight.)
Spray or brush a nonstick skillet with some of the oil and heat over medium-high heat. Cook the bell peppers and onions until tender but still crisp. Remove from the pan and set aside. You may need to do this in 2 batches, depending on the size of your skillet. (Spray or brush the skillet with oil between each batch of vegetables or meat.)
Drain the beef. Discard the marinade. In the same skillet, cook the beef for 4 to 6 minutes, or until it reaches the desired doneness. You may need to do this in 2 batches; it's best not to crowd the meat, so it will cook quickly and evenly. Return the vegetables to the skillet to heat through.
Notes
Skirt, flank, top round, or sirloin steaks work best with this recipe. If you use top round, it's best to marinate it overnight to tenderize the meat.
Serve with Garlic Mashed Cauliflower "Potatoes" or Cauliflower Rice.
This recipe can be prepared ahead and refrigerated.
Variations
- Serve the beef at room temperature piled into lettuce cup (bibb lettuce or
- romaine works very well).
- Use chicken instead of steak. Marinate the chicken for 1-2 hours.
