Recipe
Beef fajita salad
- Serves 4
- Prep Time 10 mins
- Cooking Time 20mins
Ingredients
- Serves 4
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Method
- Preheat oven to 200°C (180°fan-forced). Line a large baking tray with baking paper. Lightly spray tortillas with olive oil and bake for 6-8 minutes, turning halfway, until crisp. Set aside and break into pieces once cool.
- Meanwhile, place beef in a large snap lock bag, add taco seasoning and rub to coat. Heat a lightly oiled char-grill pan over medium-high heat. Cook beef, in batches, for 1-2 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil. In same pan, cook corn for 8-10 minutes or until lightly charred. Cool slightly and remove kernels with a sharp knife from cob.
- Arrange lettuce, tomato, onion and capsicum on a platter. Top with beef, corn and tortilla crisps. Season, dollop with yoghurt, sprinkle with coriander and serve with lime wedges.
Tips
- When cooking the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour - the second side will take a little less time to cook.
- You can also slice beef rump, scotch fillet, sirloin or fillet of beef to make your own stir-fry strips.
- Beef mince would also work well in this recipe.