Celery and Pepper Steak Fajitas
Sep 19, 2016
Celery and Pepper Steak Fajitas
Using celery in your cooking adds crunch and colour. In this mix, the texture is a wonderful contrast to the tender peppers and onion. Look for different flavoured tortillas and different sizes to change up this dinner favourite
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.
Notes
Recipe developed by Emily Richards
Nutrition
Serving: 129gCalories: 230kcalCarbohydrates: 8gProtein: 17gFat: 15gSaturated Fat: 3.5gCholesterol: 40mgSodium: 420mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 8.3mgCalcium: 40mgIron: 2.7mg
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