Ingredients
- 2 tbsp Canola Oil
- 4 stalks Celery thinly sliced
- 1 Onion thinly sliced
- 1 each Red and Orange Bell Pepper thinly sliced
- 2 Jalepeno Peppers seeded and thinly sliced
- 2 tsp Chili Powder
- 1/2 tsp Cumin ground
- 1/2 tsp Each Salt and Pepper divided
- 1 Striploin Steak about 8oz
- 1/2 tsp Oregano dried
- 1/4 cup Cilantro Leaves fresh
- 4 soft Tortillas
- 4 Lime Wedges
Instructions
- In a large nonstick skillet heat oil over medium high heat. Sauté celery, onion, red, orange and jalapeno peppers for 3 minutes. Stir in chili powder, cumin and half each of the salt and pepper; cook, for about 3 minutes or until vegetables are tender but still crisp. Remove to a bowl.
- Sprinkle steak with remaining salt and pepper and oregano. Return skillet to medium high heat and brown steak well on both sides. Remove to a cutting board and thinly slice.
- Return vegetables and beef to skillet and sauté to combine. Stir in cilantro.
- Divide mixture among tortillas and squeeze with lime before enjoying.
Nutrition Facts
Celery and Pepper Steak Fajitas
Per
129 g
Calories
230
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3.5
g
22
%
Carbohydrates
8
g
3
%
Fibre
3
g
13
%
Sugars
2
g
2
%
Protein
17
g
34
%
Cholesterol
40
mg
13
%
Sodium
420
mg
18
%
Vitamin A
500
IU
10
%
Vitamin C
8.3
mg
10
%
Calcium
40
mg
4
%
Iron
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
