Beef Fajita with Pico de Gallo

Ingredients

• Beef100 g
• Green Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Tomato1/4 count (33 g)
• Garlic1/2 clove (2 g)
• Cilantro1 tablespoon (3 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Tortillas1 count (40 g)

Instructions

1. 1

   Step 1

   Heat half of the oil in a pot over high heat. Cut the beef into strips and season with salt and pepper.

2. 2

   Step 2

   Once heated, add to the grill and brown on both sides. This will take 4-5 minutes.

3. 3

   Step 3

   Meanwhile, cut the onion and bell pepper into thin strips.

4. 4

   Step 4

   When the beef is browned, lower the heat to medium and add the rest of the oil.

5. 5

   Step 5

   Add the vegetables and stir-fry together with the beef for 5-7 minutes.

6. 6

   Step 6

   Add salt and pepper to taste and stir occasionally. Add more liquid if required so that it does not dry out.

7. 7

   Step 7

   When desired doneness is reached, remove.

8. 8

   Step 8

   For the pico de gallo, chop the garlic, tomato and cilantro. Mix with the lemon juice and season with salt and pepper to taste.

9. 9

   Step 9

   Warm the tortilla in a pan and allow 30 seconds per side, so that it is easy to use.

10. 10

    Step 10

    Fill the tortilla with the beef and add pico de gallo.

11. 11

    Step 11

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Fajita with Pico de Gallo can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.