No matter how well you think you planned for the week ahead, don’t you have those days when all that so-called planning amounts to nothing? Yesterday was one of those days for me! 6:40pm and no idea what to serve for dinner! Hmph, not a good feeling.
As usual, I first do a mental inventory of what ingredients I had on hand that could be quickly transformed into a meal that the family will enjoy. Yes, I had chicken in the freezer, but I didn’t have the patience to deal with the defrosting process! Ahhh…..then I reached for the shaved beef. Really, I don’t think they are not all that bad for you! Their fat content is significantly lower than a typical burger and they are so versatile.
You could transform this super thinly sliced meat into a cheesy Philly steak sandwich, spicy fajitas or a stir fry with Asian veggies. But this time around, I gravitated towards a spicy fajita with the typical toppings – a simple avocado/tomato relish, shredded lettuce and purple cabbage (yes, yes, purple cabbage is one of my obsessions now a days, so I throw them fresh into whatever I can!), salsa, sour cream and …..no cheese (ran out of cheese! :-O).
With minimal preparation and immense amount of flavor and well-balanced nutrition, this weeknight dinner ended up being a big success. So, what not to love about it! C’on, give it a try – I promise you will appreciate the ease of it all!
Easy Weeknight Beef Fajita
1 lb package shaved beef
1 packet low-sodium fajita seasoning (or make your own)
1/2 teaspoon paprika
1 small red pepper, sliced into long, thin strips
2 tablespoons olive oil, divided
1 plum tomato
1 green onion
1 tablespoon lemon juice
pinch of salt
1/2 cup thinly sliced romaine
1/2 cup thinly sliced red cabbage
8 small flour or corn tortillas, warmed
1 jalapeno, thinly sliced, optional
Bottle salsa, optional
Sour cream, optional
1. Begin by preparing the avocado-tomato salad. Peel and dice the avocado. Combine with diced tomato and thinly sliced green onion. Toss with the lemon juice and set aside.
2. Heat one tablespoon olive oil in a skillet over high heat and cook the beef till cooked through. Sprinkle the taco seasoning over the meat and continue cooking for additional two minutes. Remove the beef onto a serving platter and keep warm.
3. Wipe down the pan and add the remaining oil. Reduce heat to medium-high and stir fry the red peppers till lightly browned. Sprinkle with a pinch of salt and transfer onto the beef.
4. Warm the tortillas in the microwave (30 seconds) or in a warm skillet. Serve immediately with the meat and all desired toppings.