Beef Fajita and Rice
Tender strips of economy beef sirloin tossed in Mexican spice mix, served alongside sautéed capsicum and onion and fluffy jasmine rice - a quick midweek dinner with plenty of flavour.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
- 2 cups jasmine rice, washed
- 1 tbsp extra virgin olive oil, plus extra for cooking
- 1 green capsicum, cut into 1cm strips
- 1 brown onion, cut into 1cm strips
- 4 garlic cloves, finely minced
- 700–800g economy beef sirloin steaks, cut into 1cm-thick strips
- 1 tbsp Mexican spice mix
- 4 imperfect tomatoes, diced
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- Sour cream, to serve
- Lime wedges, to serve
Method:
- Cook the rice according to packet instructions.
- Heat a large frying pan over high heat, drizzle with olive oil and add the capsicum and onion. Sauté for 4–5 minutes until softened and lightly browned. Add the garlic and cook for a further minute. Remove from the pan and set aside.
- Toss the beef strips with the Mexican spice mix, salt and pepper in a bowl until evenly coated.
- Drizzle a little more olive oil into the same pan and add half the beef strips in a single layer. Sauté for 3 minutes until browned, then transfer to the bowl with the vegetables. Repeat with the remaining beef.
- Return the beef and vegetables to the pan and stir for 1–2 minutes until combined and heated through.
- Serve the beef fajita mixture over rice with diced tomatoes, sour cream and lime wedges.
