Stir It Up with Steak Fajitas

Stir Fry Steak w Black Bean SaladThis stir fry comes packed with protein and plenty of fiber important to a healthy diet. It’s also quick and easy to put together for a casual and fun Sunday supper. For a gluten-free option, opt for corn tortillas.

Steak Fajita Stir-Fry with Black Bean Salad


  • 4 Tablespoons lime juice, freshly squeezed
  • 2-1/2 Tablespoons Fajita or Taco Seasoning
  • 1-1/2 lbs. beef tenderloin, cut into thin strips
  • 1 Tablespoon olive oil
  • 1 large sweet onion, thinly sliced
  • 2 bell peppers (1 red & 1 yellow), thinly sliced
  • 2 jalapenos, chopped fine
  • Black pepper, to taste
  • 1 can black beans, rinsed and drained
  • 1 large tomato, diced
  • ½ cup cheddar cheese, shredded
  • 1/4 cup cilantro, chopped
  • Whole wheat flour or corn tortillas (optional)


Mix 2 tablespoons lime juice and 2 tablespoons fajita seasoning together to make marinade. Place meat in seasoning and set aside.

black bean salad

Heat oil in a large skillet over medium to medium-high heat. Add onion, bell pepper slices and jalapeno and stir fry for 5 minutes, stirring often. Add beef along with marinade to pan, season with black pepper and continue to cook for another 4-5 minutes.

To make the black bean salad, combine black beans with tomato, cheese, ¼ cup cilantro and remaining lime juice & fajita seasoning. Toss to mix.

To serve, place beef mixture in bowl and garnish with additional cilantro. Serve with black bean salad as a topping and warm tortillas.

Serves 4.

Wine Pairing: If you want to skip the traditional margarita or DOS XX for wine try one of the “big reds” such as 2011 Macchia Old Vine Zinfandel or a California Petite Sirah. If you prefer white, try opting for a fresh aromatic Viognier, I like the 2010 Casillero del Diablo, or an earthy Spanish Albarino such as the 2011 Conde Villar Alvarinho.

1 Comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.