Shaved Steak Fajitas

Recipe

• In a large saucepan, heat up 1 tbs of olive oil and add the peppers and onion. 
• Sauté them for a few minutes until they begin to soften.
• While those are cooking, make the sauce. In a mixing cup, combine the garlic, brown sugar, sesame oil, soy sauce, ginger and cornstarch. Stir, stir, stir! Set aside. 
• When the veggies are a little brown and softened, remove them from the heat by pouring the peppers and onions on a plate and set aside. 
• In that same saucepan, heat up the remaining 1 tbs olive oil and begin cooking the shaved steak. 
• The shaved steak cooks really quickly so use tongs and only cook it in single layers. Grab a plate and get cooking. I lay steak in a single layer in the saucepan, then start flipping as it browns using the tongs. Once both sides are brown, remove the steak and lay them on the plate and continue doing this until all of the pieces of steak are cooked. It’s important to not overcook the steak because if it’s overcooked, it’ll be tough and won’t absorb the sauce. 
• When all of the steak is cooked, pour it all back in the saucepan, along with the veggies and then add in the sauce. Stir until it’s all mixed up and let it simmer for a few minutes. 
• Serve warm! I serve this on a bed of white rice, but you can use noodles, brown rice, tortillas or by itself. Sprinkle with some sesame seeds and done!

These steak fajitas are quick and don’t need a grill! I couldn’t find flank steak at the store so I opted for shaved steak to try it out and I was pleasantly surprised! For starters, they cooked so quickly and absorbed so much of the flavor from the sauce (which I’ll get to it a bit). I’m not going to lie, I bought a lot of shaved steak so my arm hurt from all of the flipping since it cooks FAST.

I used bright veggies to give the dish some beautiful colors. It gave it a wonderful crunch. I plated the steak fajita mixture on top of the white rice. The sauce on the fajitas is packed with flavor and the rice gives it a nice balance.