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Beef Fajitas


  • 1 clove garlic, crushed
  • ¼ cup (60mL) barbecue sauce
  • 2 tbsp hot chilli sauce
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 500g rump steak, cut into strips
  • 1 punnet cherry tomatoes, quartered
  • 400g can corn kernels, rinsed and drained
  • 1 Lebanese cucumber, diced
  • 2 tbsp lemon juice
  • spray oil, for cooking
  • 1 small (100g) red onion, sliced
  • 1 medium (200g) red capsicum, deseeded and sliced
  • 200g button mushrooms, sliced
  • 1 tbsp chopped jalapeno chillies
  • 2 tbsp chopped coriander leaves
  • 12 flour tortillas
  • 12 lettuce leaves, to serve
  • purchased taco sauce, to serve
Beef Fajitas

How To Make

  1. Combine garlic, sauces, cumin, coriander and steak in a plastic bag. Massage to evenly coat steak. Refrigerate for 15-30 minutes to marinate.
  2. Spray a non-stick frypan with oil; cook onion, capsicum and mushrooms over medium-high heat until soft. Add steak and cook until browned. Stir through chillies and coriander.
  3. Heat tortillas in microwave on high (100%) for 30-60 seconds or until warm and flexible. To assemble fajitas, line tortillas with lettuce, top with steak mixture, salsa and taco sauce and roll up.

Serves: 6
Prep time: 20 minutes
Cooking time: 10 minutes


Per serve
Energy 607Cal
Protein 30.7g
Fat Total 13.2g, Saturated 5.1g
Carbohydrate 86.1g, Sugars 10.9g
Dietary Fibre 8.6g
Sodium 984mg