This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “rice”. Obviously, you can see no rice in the faijitas but I will probably make another post for those. I have made fajitas in the passed but never asian marinated and I can honestly say that this will be my new go to whenever I want to make Fajitas. The difference in flavour is not huge but it is very subtle and very welcomed without too overbearing. I think next time, I might add a different spice or sauce to go with it. Also, I would go with fresh ginger next time for more ginger flavour.
- Course: Entree
- Cuisine: Fusion
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Waiting Time: 30 mins
- Slice the Steak into thin slices, mince the Garlic, and set aside.
- In a medium bowl, whisk together Soy Sauce, Olive Oil, minced Garlic, Sesame Oil, and Sriracha.
- Toss the sliced Steak in the mixture and let marinate at room temperature for 30 minutes.
- Meanwhile, thinly slice the Yellow Onion, Red Bell Pepper, and Green Bell Pepper.
- Heat a large skillet over medium heat. Add the marinated Steak and all of the marinade. Cook until evenly browned (about 5 – 7 minutes).
- Using a slotted spoon, remove the Steak and set aside.
- Add the sliced Yellow Onion, Red Bell Pepper, and Green Bell Pepper to the remaining marinade in the skillet. Cook for about 10 minutes, until softened.
- While the Yellow Onion and Bell Peppers are cooking, stir the Cornstarch into 1 or 2 tablespoons of cold water.
- After the 10 minutes, add the Cornstarch to the skillet and whisk to thicken the sauce.
- Return the Steak to the skillet and heat up (about 2 – 3 minutes).
- Serve in warmed Tortillas and sprinkled with Cotija Cheese.