Harvest Vegetables & Steak Fajitas With Avo Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 lb: sirloin steak, thin strips,
1 1/2 teaspoon: chili powder,
3/4 teaspoon: salt,
3/4 teaspoon: pepper,
2 tablespoon: vegetable oil,
1: onion, in strips,
4: garlic cloves, minced,
1 teaspoon: ground cumin,
1 pinch: hot pepper flakes,
1: sweet red pepper,
1: sweet yellow pepper,
1: sweet green pepper,
1: zucchini,
1 teaspoon: dijon mustard,
2 tablespoon: fresh coriander, chopped,
1: 10-inch flour tortillas,
2: avocados,
1/3 cup: lime juice,
Directions:
Thinly slice red, green and yellow sweet pepper. Cut zucchini
lengthwise then slice.
In bowl, toss steak with chili powder and 1/4 ts each of the salt and
pepper.
In large nonstick skillet, heat 1 tb of the oil over medium-high
heat; cook steak, in 2 batches, stirring, for 2-1/2 minutes or until
browned. Transfer to plate; set aside.
In same skillet, heat remaining oil; cook onion, half of the garlic,
1/4 ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers
and zucchini; cook, stirring, for 3 minutes or until tender-crisp.
Return meat to skillet; toss gently, adding mustard and coriander.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5
minutes or until warmed through.
Peel and pit avocados; mash with lime juice and remaining garlic,
salt and pepper.
Spread 2 tb of avocado mixture over tortillas. Divide beef mixture
among tortillas and roll up. Serve with remaining avocado mixture.
Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g
carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine Sep 94 - Cover story Recipe by
Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Yield: 6 servings
Source from luhu.jp
lengthwise then slice.
In bowl, toss steak with chili powder and 1/4 ts each of the salt and
pepper.
In large nonstick skillet, heat 1 tb of the oil over medium-high
heat; cook steak, in 2 batches, stirring, for 2-1/2 minutes or until
browned. Transfer to plate; set aside.
In same skillet, heat remaining oil; cook onion, half of the garlic,
1/4 ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers
and zucchini; cook, stirring, for 3 minutes or until tender-crisp.
Return meat to skillet; toss gently, adding mustard and coriander.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5
minutes or until warmed through.
Peel and pit avocados; mash with lime juice and remaining garlic,
salt and pepper.
Spread 2 tb of avocado mixture over tortillas. Divide beef mixture
among tortillas and roll up. Serve with remaining avocado mixture.
Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g
carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine Sep 94 - Cover story Recipe by
Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Yield: 6 servings
Source from luhu.jp