- 12
Ingredients
- MARINADE:
- 1/4 cup soy sauce
- 2 tablespoons Chinese rice wine
- 2 tablespoons lime juice
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 1/2 teaspoon Chinese five-spice powder
- BEEF AND VEGETABLES:
- 1 pound beef sirloin or flank steak thinly sliced
- into strips across the grain
- 2 tablespoons cooking oil
- 1/2 onion cut into
- matchsticks
- 1/2 medium carrot cut into
- matchsticks
- 1 yellow squash cut into
- matchsticks
- SALSA:
- 2 large tomatoes coarsely chopped
- 1/2 small onion chopped
- 2 serrano chilies seeded and minced
- 2 tablespoons chopped cilantro
- 2 tablespoons rice vinegar
- 2 teaspoons chili paste
- 1/2 teaspoon salt
- SOUR CREAM MIXTURE:
- 1 cup sour cream
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly-ground white pepper
- FOR SERVING:
- 2 cups shredded lettuce
- 12 flour tortillas warmed
Preparation
Step 1
Combine marinade ingredients in a sealable plastic bag. Add beef, seal bag, and turn to evenly coat. Let stand for 1 hour or refrigerate overnight.
One hour before cooking, combine salsa ingredients and sour cream mixture ingredients in separate bowls. Refrigerate for 30 minutes.
Strain beef, reserving marinade. Place a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add beef and stir-fry for 3 minutes. Add onion, carrot, squash, and 1/4 cup of reserved marinade; stir-fry until vegetables are tender-crisp, about 5 minutes. Remove from heat.
To serve, place a small portion of beef mixture, lettuce, salsa, and sour cream mixture on a warm tortilla, wrap up, and eat out of hand.
This recipe yields 12 fajitas.