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Australian Beef and Pepper Fajitas with Avocado Salsa
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A great dish and perfect for a Thursday night family dinner!

Meat & Livestock Australia provided this recipe


* 1 pound Australian beef strip loin, rib eye or tenderloin steak
* 1-2 tablespoons olive oil
* salt and freshly ground pepper


* juice of 2 limes
* 1 tablespoon Worcestershire sauce
* 1 teaspoon chopped garlic
* 1 teaspoon dried oregano leaves
* 1 teaspoon dried chilies, crushed

Avocado Salsa

* 1 large avocado, diced
* 2 Roma tomatoes, diced
* 1 green chili, finely diced
* juice of 1 lime
* 2 tablespoons cilantro, finely chopped


* 2 tablespoons olive oil
* 1 red pepper, sliced
* 1 green pepper, sliced
* 1 yellow pepper, sliced
* 1 red onion, halved and sliced
* 6 large flour tortillas, warmed in oven

To Serve

* lime wedges and extra cilantro

Serving size: 6 fajitas
Prep time: 30 minutes to 2 hours to marinate
Cook time: 5 minutes

  1. Place beef in ziplock bag and add marinade ingredients. Shake well to coat beef. Marinate for 30 minutes to 2 hours. Discard marinade, pat meat dry and season to taste.
  2. Combine salsa ingredients in a small bowl and set aside.
  3. Heat oil in pan and cook beef on medium high for 3-4 minutes each side for medium rare or until springy to the touch. Transfer to a board and let stand 5-10 minutes. Slice thinly against the grain.
  4. While beef is resting, heat remaining oil in skillet or non-stick pan on high heat and stir-fry peppers and onion until soft and slightly caramelized, about 4-5 minutes. Add beef and toss just to heat through.

Fill warm tortillas with beef and vegetables and serve with salsa, lime and cilantro. Accompany with a bottle of Mexican beer!

Chef’s Note: If preferred, you can slice beef before cooking and stir-fry for 1-2 minutes, or until just cooked, then add to the stir-fried vegetables.

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