Caribbean Pepper Steak Fajitas by Original Flava

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
Caribbean Pepper Steak Fajitas by Original Flava
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 1.4kg sirloin or stewing steak, cut into strips
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons thyme
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 medium onion, julienned (thinly sliced)
  • 4 garlic cloves, minced
  • ½ red bell pepper, julienned (thinly sliced)
  • ½ green bell pepper, julienned (thinly sliced)
  • ½ yellow bell pepper, julienned (thinly sliced)
  • 2 large carrots, peeled and sliced
  • 3 spring onions, sliced
  • 1 scotch bonnet pepper, sliced or 1 red chilli for a milder taste
  • 1 teaspoon all spice or pimento
  • 250ml-325ml beef broth or 1 beef stock cubes
  • 4 medium tortilla wraps
  • 100g Salsa
  • 2 Slice lemons

  • Method

  • 1
    Cut the beef into medium sized strips and place into a dish. Season with the salt, black pepper, thyme, paprika and soy sauce and then marinate in fridge for a few hours or overnight for the best taste.
  • 2
    Add the olive oil to the shallow casserole and place over a medium heat, then add the onions, garlic, bell peppers, carrot, spring onions, scotch bonnet pepper and sauté until caramelised. Spoon out the fried vegetables into a bowl and set aside.
  • 3
    In the same pan add the marinated beef strips and cook until browned. Add a little more of the seasoning ingredients to the beef for extra flavour: black pepper, thyme, salt, all spice and a little more soy sauce to taste. Then add the fried vegetables and mix together.
  • 4
    Add 250ml of beef broth/stock and simmer for about 25 minutes, or until tender, adding more broth if necessary to create a sauce.
  • 5
    Lay out the tortilla wraps out on a clean surface, add the beef to the middle of the wrap along with some salsa sauce. Squeeze over some lemon juice and then fold away!
  • 6
    Cook's Notes
  • 7
    This recipe will create an extra two servings of pepper steak; this can be kept in the fridge for 2-3 days and eaten with rice or in a sandwich.