Asian Marinated Steak Fajitas

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.

  • Servings: 6
  • Difficulty: Easy
  • Print


  • Course: Entree
  • Cuisine: Fusion
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Waiting Time: 30 mins


1 lb Steak
1/4 Cup Soy Sauce
1/4 Cup Olive Oil
4 Cloves of Garlic
1/2 teaspoon Ground Ginger
1/2 teaspoon Toasted Sesame Oil
2 – 3 Tablespoons Sriracha
1 Yellow Onion
1 Red Bell Pepper
1 Green Bell Pepper
2 Tablespoons Cornstarch
12 Flour Tortillas
Cotija Cheese


  1. Slice the Steak into thin slices, mince the Garlic, and set aside.
  2. In a medium bowl, whisk together Soy Sauce, Olive Oil, minced Garlic, Sesame Oil, and Sriracha.
  3. Toss the sliced Steak in the mixture and let marinate at room temperature for 30 minutes.
  4. Meanwhile, thinly slice the Yellow Onion, Red Bell Pepper, and Green Bell Pepper.
  5. Heat a large skillet over medium heat. Add the marinated Steak and all of the marinade. Cook until evenly browned (about 5 – 7 minutes).
  6. Using a slotted spoon, remove the Steak and set aside.
  7. 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.
  8. While the Yellow Onion and Bell Peppers are cooking, stir the Cornstarch into 1 or 2 tablespoons of cold water.
  9. After the 10 minutes, add the Cornstarch to the skillet and whisk to thicken the sauce.
  10. Return the Steak to the skillet and heat up (about 2 – 3 minutes).
  11. Serve in warmed Tortillas and sprinkled with Cotija Cheese.


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