Fajita Steak Stir Fry

Easy fajita steak stir fry that can be served over rice or traditionally served in corn tortillas. Lots of vibrant veggies with enough steak to keep your meat-eater happy.

Ingredients:

1/2 lb inside round steak, cut in strips

2 tbsps lime juice

1 tbsp orange juice

1 1/2 tsps worcestershire sauce

1 tsp olive oil

1 tsp minced garlic

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp salt

1/4 tsp smoked paprika

pinch black pepper

pinch red pepper flakes

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2 tbsps avocado oil

1 onion, sliced

1/2 red bell pepper, sliced

1 1/2 cups broccoli florets

1/2 yellow zucchini, sliced 

1 kale leaf, chopped

1 tsp taco seasoning

fresh parsley

Salsa topping (optional)

Combine all the ingredients up to and including the red pepper flakes. Toss the steak to coat and marinate 3-4 hours, or overnight, in the fridge. You can use a bowl covered with plastic wrap or simply toss in a bag like I did here.

When ready to cook, heat avocado oil to high in a large pan. Remove steak from the marinade and cook 4-5 minutes. Push the meat to the side and add onions and broccoli to the center of the pan. Cover and cook 2-3 minutes or until the broccoli turns bright green.

Then add the red pepper, zucchini and kale, sprinkle with taco seasoning, toss together and cook 3 minutes or to desired tenderness of the vegetables. 

Serve garnished with fresh parsley. You may also want to top it with salsa or sour cream.

Serves 2