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- 1 lb lean flank steak, cut into strips
- 2 tsp ancho chile powder
- 2 tsp salt
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp cornstarch
- 2 tbsp fresh lime juice
- 1 U green pepper, sliced
- 1 U red pepper, sliced
- 1 U onion, sliced thin
- 1 U jalapeno, sliced thin
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In a small bowl, mix together all of the spices and the cornstarch to create your fajita seasoning.
Using a ziploc bag (or bowl) toss the steak in 2 tbsp of lime juice and 1/2 the fajita seasoning. Let rest for 10 minutes. Start cutting your veggies in the meantime and toss them with the remaining fajita seasoning.
Bring a large saute pan to medium high heat and spray with cooking spray. Add the beef and cook for 2-3 minutes on each side until cooked to your liking. Remove and set aside.
Add the veggies to the saute pan and cook for 5-7 until softened. If needed add a couple of tablespoons of water to prevent sticking or burning.
Add the steak back to the pan and toss to combine. Serve with flour tortillas and your favorite fajita fixings.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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