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Tex-Mex Fajitas

Tex-Mex Fajitas

Southern Living SEPTEMBER 2001

  • Yield: Makes 4 servings


  • 1/2 pound boneless top sirloin steak
  • 2 tablespoons seasoned rice vinegar
  • 1/2 teaspoon chili powder
  • 1 tablespoon olive oil
  • 3/4 teaspoon fajita seasoning
  • 1 large green bell pepper, cut into thin strips
  • 1 large red bell pepper, cut into thin strips
  • 1 small onion, thinly sliced
  • 1 large tomato, chopped
  • 4 (8-inch) flour tortillas
  • Salsa


Cut beef diagonally across the grain into thin strips.

Combine vinegar and chili powder in a shallow dish or large heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill 1 hour, turning occasionally.

Remove beef from marinade, discarding marinade.

Heat oil in a large nonstick skillet or wok at medium-high heat 2 minutes. Add beef and fajita seasoning; stir-fry 2 minutes or until beef is lightly browned. Remove from skillet; drain on paper towels.

Add bell pepper strips and onion; stir-fry 4 minutes. Return beef to skillet; stir-fry 2 minutes. Add tomato, and cook until thoroughly heated. Serve with tortillas and salsa.


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Tex-Mex Fajitas recipe