Healthy living

Beef fajitas

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 4


  • 300 g lean beef rump steak, trimmed of fat, thinly sliced
  • 2 cloves garlic, crushed
  • Juice of 1 small lemon or large lime
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons ground cumin or ground coriander
  • Freshly ground black pepper
  • 4 tomatoes, diced
  • 1 bunch (35 g) coriander, chopped, roots removed
  • Olive or canola oil spray
  • 1 large onion, peeled and sliced into thin wedges
  • 1 red capsicum, seeded and sliced into strips
  • 1 green capsicum, seeded and sliced into strips
  • 1 small zucchini, sliced into batons
  • 2 tablespoons sweet chilli sauce
  • 4 wholegrain, multigrain or reduced-fat tortillas or soft wraps (20 cm)
  • 1/3 cup extra light sour cream (optional)


1. In a small bowl, combine beef, garlic, lemon or lime juice, smoked paprika, 1 teaspoon ground cumin or coriander and season with pepper. Mix well and set aside to marinate while vegetables are prepared. 

2. Combine tomatoes and coriander in a medium bowl and set aside. 

3. Spray a wok or large non-stick frypan with oil and heat. Stir-fry the beef in two batches for 1–2 minutes each until brown and just cooked, then remove from pan and set aside. 

4. Spray pan with oil and return to high heat. Stir-fry onion with remaining teaspoon of cumin or coriander for 3 minutes. 

5. Add in capsicum and zucchini and stir-fry vegetables until tender but still firm and bright. 

6. Stir through sweet chilli sauce and cooked beef then stir-fry until heated through. 

7. Heat tortillas in the microwave for 1 minute on high, or according to packet instructions. 

8. To serve, top tortillas with beef stir-fry, tomato-coriander mix and 2 teaspoons of sour cream then roll up to enclose filling.


Cover bowl, refrigerate and marinate beef for as long as time permits, from 30 minutes to overnight.


  • For added spice, stir-fry a chopped red chilli with the onion.
  • For a vegetarian option, substitute beef for 2 cans of drained no-added-salt kidney beans and serve with guacamole.
  • Replace beef with skinless chicken breasts, pork fillet or peeled prawns.
  • Instead of marinating beef strips, marinade whole steak then cook on an oiled grill or barbeque until browned and cooked medium. Cover, stand for 10 minutes then thinly slice. Vegetables can be cooked on a heated barbecue flat plate until browned all over.

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