Asian Fajitas

By á-174942

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

Details

Servings 12

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.