Ingredients with Measurements:
- 1 pound of flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1/4 cup of soy sauce
- 1/4 cup of lime juice
- 1/4 cup of Mexican Coke
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together the soy sauce, lime juice, and Mexican Coke. Set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the sliced steak to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Add the sliced bell peppers, onion, and minced garlic to the skillet and cook for an additional 5-7 minutes, or until the vegetables are tender.
5. Pour the soy sauce, lime juice, and Mexican Coke mixture over the steak and vegetables in the skillet. Stir to combine.
6. Reduce the heat to low and let the mixture simmer for 5-10 minutes, or until the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve the fajita mixture in warm flour tortillas with optional toppings such as shredded cheese, sour cream, guacamole, and salsa.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the steak and vegetables, low heat for simmering the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 28g
Protein: 30g
Substitutions for ingredients:
- Flank steak can be substituted with chicken, shrimp, or tofu.
- Mexican Coke can be substituted with regular Coke or another cola.
Variations:
- Add sliced jalapenos or hot sauce for a spicier version.
- Use different colored bell peppers for a more colorful dish.
- Add sliced mushrooms or zucchini for extra vegetables.
Tips and tricks:
- Slice the steak against the grain for a more tender result.
- Let the fajita mixture simmer for a few extra minutes to allow the flavors to meld together.
- Warm the tortillas in the oven or on a skillet before serving for a softer texture.
Storage instructions:
Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fajita mixture in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the fajita mixture in a large skillet or on a platter with warm tortillas on the side.
Garnishes:
Top the fajita mixture with chopped cilantro, sliced avocado, or lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few extra minutes to thicken.
- If the vegetables are too crunchy, cook them for a few extra minutes until tender.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. The dish became popular in the United States in the 1980s and has since evolved to include a variety of meats and vegetables.
Flavor profiles:
The soy sauce and Mexican Coke add a sweet and savory flavor to the dish, while the lime juice adds a tangy kick.
Serving suggestions:
Serve the fajitas with warm tortillas and optional toppings for a customizable meal.
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Region: Mexican