![Caribbean Pepper Steak Fajitas by Original Flava](/on/demandware.static/-/Library-Sites-lc-sharedLibrary/en_IE/v1725674882506/images/recipe/HD_PNG_LC_20200402_AU_RC_CI_R0000000000442_ENG.png)
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1.4kg sirloin or stewing steak, cut into strips
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 teaspoons thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium onion, julienned (thinly sliced)
- 4 garlic cloves, minced
- ½ red bell pepper, julienned (thinly sliced)
- ½ green bell pepper, julienned (thinly sliced)
- ½ yellow bell pepper, julienned (thinly sliced)
- 2 large carrots, peeled and sliced
- 3 spring onions, sliced
- 1 scotch bonnet pepper, sliced or 1 red chilli for a milder taste
- 1 teaspoon all spice or pimento
- 250ml-325ml beef broth or 1 beef stock cubes
- 4 medium tortilla wraps
- 100g Salsa
- 2 Slice lemons
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Method
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1Cut the beef into medium sized strips and place into a dish. Season with the salt, black pepper, thyme, paprika and soy sauce and then marinate in fridge for a few hours or overnight for the best taste.
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2Add the olive oil to the shallow casserole and place over a medium heat, then add the onions, garlic, bell peppers, carrot, spring onions, scotch bonnet pepper and sauté until caramelised. Spoon out the fried vegetables into a bowl and set aside.
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3In the same pan add the marinated beef strips and cook until browned. Add a little more of the seasoning ingredients to the beef for extra flavour: black pepper, thyme, salt, all spice and a little more soy sauce to taste. Then add the fried vegetables and mix together.
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4Add 250ml of beef broth/stock and simmer for about 25 minutes, or until tender, adding more broth if necessary to create a sauce.
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5Lay out the tortilla wraps out on a clean surface, add the beef to the middle of the wrap along with some salsa sauce. Squeeze over some lemon juice and then fold away!
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6Cook's Notes
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7This recipe will create an extra two servings of pepper steak; this can be kept in the fridge for 2-3 days and eaten with rice or in a sandwich.