Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 servings

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
Serving Size
 
129 g
Amount per Serving
Calories
230
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3.5
g
22
%
Cholesterol
 
40
mg
13
%
Sodium
 
420
mg
18
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
17
g
34
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
40
mg
4
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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