Beef Fajitas with Salsa
SERVES 2 | 30 Minutes Total Time
Ingredients
- 1/2 400g tin crushed tomatoes
- 2 tbs sweet chilli sauce
- 3/4 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 lime
- Salt and pepper to taste
- 1 tbs olive oil
- 200g beef rump steak, thinly sliced
- 1/2 tsp dried oregano
- 1 red capsicum, cut in strips
- 1 yellow capsicum, cut in strips
- 1 red onion, thinly sliced
- 2 cloves garlic, crushed
- A few sprigs parsley, leaves picked
- 2 small corn tortillas, warmed
- 1/2 avocado, sliced
Method
- To make the sauce, in a food processor, lightly blend together the tomatoes, sweet chilli sauce, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper and the juice of half a lime. Season with salt and pepper and set aside.
- Heat the oil in a frying pan over a high heat, add the beef, oregano and the remaining cumin and cayenne, and cook for a few minutes. Remove and set aside.
- Add the capsicum, onion and garlic and cook for a few minutes or until beginning to soften.
- Return the beef to the pan and toss through the vegetables to warm through.
- Divide the beef and vegetable mix, sauce, avocado and corn tortillas into 2 portions. One to eat now, the other to be stored in the refrigetator for leftovers.
