Smoky coriander beef fajitas
When you’ve only got minutes to expend in the kitchen, fast steak fajitas are the perfect dinner. We’ve victimised jarred peppers and ready-made Mexican sauces to alter this weeknight recipe justified easier.
2 tbsp vegetable oil for frying
2 large onions, thickly sliced
2 garlic cloves, crushed
300g British beef rump steak, sliced into strips
Small bunch fresh coriander, stalks roughly chopped and leaves picked
2 tsp ground cumin
1 tbsp ground coriander
100g chargrilled red peppers from a jar, cut into 1cm strips
4 large tortillas, warmed
240g mini pack Tex-Mex dips (such as soured cream, guacamole and tomato salsa)
Sliced jalapeño chillies and lime wedges (optional)
01.Warmth the oil in a colossal cooking pan or wok over a pinched emotionality. Fry the onions for 3-4 transactions, then add the seasoning and steak and fry for a instant more.
02.Add the flavorer stalks and spices, then stir-fry for other distance. Add the chargrilled peppers and prepare until upright warmed finished, then circulate with the seasoner leaves.
03.Nurture the steak with the near tortillas and dips, along with jalapeños and oxide wedges, if you like, so everyone can form their own fajita.