Sliced beef seared with fajita seasoning, garlic, olive oil, and a splash of apple cider vinegar, then served in crisp lettuce cups for a lighter fajita-style meal.
LBy LHYE
Servings
4
700 g Flank steak
2 tbsp Fajita seasoning
2 tbsp Olive oil
4 clove Garlic cloves
1 tbsp Apple cider vinegar
1 tbsp Soy sauce
2 piece Red bell pepper
1 piece Green bell pepper
1 piece White onion
2 piece Butter lettuce
2 piece Lime
0.5 cup Fresh cilantro
0.5 tsp Salt
1 tsp Gochujang
Calories
687 kcal
Protein
54g
Carbs
19g
Fat
46g
Fiber
5g
Sugar
6g
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Marinate the Beef
1. Slice the flank steak thinly against the grain into strips about 5mm thick. In a bowl, combine the fajita seasoning, soy sauce, apple cider vinegar, gochujang, and half the olive oil. Add the beef strips and toss well to coat. Let marinate for at least 20 minutes at room temperature (or up to 4 hours in the fridge).
2. Slice the bell peppers and onion into thin strips. Heat the remaining olive oil in a large cast-iron skillet over high heat until shimmering. Add the onion and peppers, season with salt, and cook undisturbed for 2 minutes to develop some char, then toss and cook for another 2–3 minutes until softened and slightly blistered. Transfer to a plate.
1 tbsp Olive oil,
2 piece Red bell pepper,
1 piece Green bell pepper,
1 piece White onion,
0.5 tsp Salt
Sear the Beef
3. Return the skillet to high heat. Add the minced garlic and stir for 15 seconds until fragrant, then add the marinated beef strips in a single layer — work in two batches if needed to avoid steaming. Sear for 1–2 minutes per side until deeply browned with caramelized edges. Return the vegetables to the pan, toss everything together and cook for 1 minute. Squeeze the juice of one lime over the pan and toss to combine.
4 clove Garlic cloves,
1 piece Lime
Assemble & Serve
4. Separate the butter lettuce into individual cups and arrange on a platter. Spoon the beef and pepper mixture into each lettuce cup. Top with fresh cilantro leaves and serve with remaining lime wedges on the side for squeezing.
