Vegetable and Steak Fajitas with "Killed" Jalapeños

By Kplmrm

YIELD: 4 servings (serving size: 3 fajitas)
HANDS-ON:45MINUTES
TOTAL:45MINUTES

Amount per serving
Calories: 361
Fat: 13.5g
Saturated fat: 2.8g
Monounsaturated fat: 6.6g
Polyunsaturated fat: 1.8g
Protein: 25.6g
Carbohydrate: 39.1g
Fiber: 6.1g
Cholesterol: 28mg
Iron: 2.3mg
Sodium: 455mg
Calcium: 77mg

Ingredients

• 12 ounces flank steak
• 2 tablespoons hot water
• 2 tablespoons lime juice
• 1/2 teaspoon sugar
• 2 jalapeño peppers, seeded and cut lengthwise into strips
• 2 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 4 cups sliced mushrooms
• 2 cups sliced zucchini
• 2 cups sliced onion
• 1 1/2 cups red bell pepper strips
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 12 (6-inch) corn tortillas
• 1/2 cup chopped cilantro

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Place beef in freezer.
2. Combine water, juice, and sugar in a bowl. Add jalapeños; toss well.
3. Heat a large, heavy skillet over high heat. Cut beef across grain into thin slices. Add 1 tablespoon oil and beef to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté 3 minutes or until done; remove from pan. Add sliced mushrooms, zucchini, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; sauté 4 minutes. Remove from pan. Add 1 tablespoon oil to pan. Add onion, red pepper, garlic, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté 5 minutes or until crisp-tender. Add beef and mushroom mixture; cook 2 minutes or until heated.
4. Heat corn tortillas according to directions. Place 3 tortillas on each of 4 plates, and top each with 1/3 cup beef mixture. Top evenly with jalapeños and cilantro.