Beef fajitas

Beef fajitas


600 g beef spips

1 tsp ground cumin

1 tsp sweet paprika

1 small red onion, shredded

1 small red capsicum, shredded

1 small green capsicum, shredded

1 small lime

tortillas, sour cream, grated cheese and lettuce to serve


  • Coat beef sliips with oil, sprinkle with ground cumin and sweet paprika, season well with salt and pepper. Preheat a non-stick pan to moderately-hot. Keep the heat at moderately-high
  • Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of the beef sliips. Remove each batch and set it aside
  • Add onion and capsicum to the pan, cook for 1 minute. Return beef to pan, stir to warm and squeeze the juice from a fresh lime over the beef. Remove beef from pan immediately
  • Serve beef with warmed tortillas, sour cream, grated cheese and lettuce


  • Coat the meat in oil instead of adding oil to the pan or wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat sliips
  • Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks
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