A zesty, tasty beef fajita filling. The yellow bell peppers help tone down the heat of 2 large jalapeños. This was even better the next day inside a tortilla with melted colby jack cheese.
It's still satisfying to throw a few fresh things into a pan (without need of any GF 'substitutes') and get something good.
Serves 2 easily
- large saucepan with deep sides or a wok
2 large jalapeños
3 cloves garlic
1 large sweet yellow onion
1 large red bell pepper
1 large orange or yellow bell pepper
small bundle of fresh cilantro
1/2 to 1 pound beef steak (I used pre-cut stew meat because it was way cheaper than New York Strip)
1 tsp. Chili powder*
1 tsp. ground cumin*
sea salt + pepper*
1 tsp. corn oil
*McCormick spices are GF
1. Cut tops off of the jalapeños and remove the seeds. Finely dice the chilis. Peel the garlic and finely dice. Set garlic and jalapeños aside. Peel the yellow onion; cut into quarter inch thick disks (as if you were making thin onion rings). Cut tops off of both of the bell peppers and remove the seeds. Cut them in half first, then slice into quarter inch thick pieces. Cut the long pieces in half once to make them more manageable. Wash and chop the cilantro leaves.
2. Rinse off the meat and cut into bite-sized pieces. Place them into the large saucepan and partially fill with water (no more than 1/2" deep in the pan). Simmer uncovered over medium heat, stirring meat occasionally, for about 10 minutes.
3. When the water is all but boiled off, add in the diced jalapeños and garlic, plus another 1/4 c. water. Stir in the chili powder, ground cumin and a dash of salt + pepper. Cook meat for another 5 minutes; it should be nearing done-ness by the end (juices running clear).
4. Pour in the corn oil right before all of the water boils off. Add in the onion rings, red bell pepper and yellow/orange bell pepper. Stir to coat the pieces with oil. Continue to cook the entire dish until the peppers are about crisp-tender and the onion has just 'wilted' (should take around 5 minutes). Things shouldn't be burning if left unattened, yet.
5. Add in the chopped cilantro leaves and turn the heat up to medium-high. Stir fry the meat and veggies for about 3 minutes, or long enough for the onion to become translucent and the peppers to brown and soften a little.
Serve inside GF rice tortillas or over a little bit of white (perhaps brown??) rice.