Description

Quick Skillet Fajitas, aka Fajitas Stir Fry. Stir fry spice-rubbed beef strips, then peppers and onions, and combine them all to make great weeknight fajitas.

Ingredients

Scale

Dry Rub

2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon fine sea salt (or Kosher salt)
½ teaspoon dried oregano

OR Marinade

2 tablespoons soy sauce
2 tablespoons pineapple juice
1 tablespoon vegetable oil
2 teaspoons corn starch
¼ teaspoon kosher salt or fine sea salt

Fajitas

1 ½ pounds flank steak, sirloin, or bottom round, cut into ½ inch by 2-inch strips (aka "stir fry beef")
1 small onion, sliced ½-inch thick
1 small red bell pepper, cored, seeded, and sliced into ½-inch thick strips
2 jalapeños, stem removed, sliced lengthwise into ¼-inch thick strips
2 cloves garlic, smashed
3 tablespoons of vegetable oil (1 tablespoon per frying session)
Juice from 1 lime (about 2 tablespoons)

Accompaniments

Tortillas
Salsa
Sour Cream
Shredded Lettuce

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Instructions

Marinate or dry rub the beef:
Dry rub: Spread the beef out in the bottom of a large bowl (or on a cutting board). Mix the dry rub ingredients, sprinkle them over the beef, then toss the beef in the bowl until it is evenly coated with the rub. You can start the stir fry immediately, or let it sit until you are ready.

OR

Marinade: In a medium bowl, whisk the soy sauce, pineapple juice, vegetable oil, and cornstarch until the lumps of starch dissolve. Add the sliced beef and sprinkle with the ¼ teaspoon Kosher salt. Let the beef sit in the marinade until you are ready to stir fry - up to half an hour ahead if you have the time - stirring the beef occasionally to coat it with marinade.
Prep the vegetables: Slice the onion, bell pepper, and jalapeños, and put in a bowl. Smash the garlic, and put in a small bowl. Juice the lime, and put the juice in a small bowl.
Stir fry the beef in 2 batches: Turn on the fan on the oven hood. If using a carbon steel wok, heat over high heat, then swirl in one tablespoon of the vegetable oil. If using a nonstick pan, put the oil in the pan and heat over medium-high heat until the oil is shimmering. Add half of the beef to the wok or pan:
In a wok: toss to coat with oil, and then stir fry until it loses its pink color and browns a little on the edges, about 2 minutes.

In a pan: Spread the beef out in a single layer, and cook without moving until it browns on the bottom, about 1 minute, then flip and brown the beef on the other side, about 1 more minute.

Pour the beef from the pan onto a serving platter. Repeat with the rest of the beef: Return the pan to the heat, add the second tablespoon of vegetable oil, and let it heat for a few seconds. Add the second batch of beef to the pan:

In a wok: toss to coat with oil, and then stir fry until the beef loses its pink color and browns a little on the edges, about 2 minutes.

In a pan: Spread the beef out in a single layer, and cook without moving until it browns on the bottom, about 1 minute, then flip and brown the beef on the other side, about 1 more minute.

Pour the beef from the pan onto the serving platter with the rest of the beef.
Stir fry the vegetables: Wipe out the pan with a wad of paper towels, put it back over the heat, and add the last tablespoon of oil. Let the oil heat until it starts shimmering, about 30 seconds. Add the garlic to the oil and fry for 30 seconds (you don't want the garlic to brown). Add the onion, bell pepper, and jalapeno to the wok or pan:
In a wok: toss to coat with oil, and then stir fry until the peppers and onions brown on the edges, about 4 minutes.

In a pan: Spread the onions and peppers out in a single layer, and cook without moving until they brown on the bottom, about 2 minutes. Flip the onions and peppers and brown on the other side, about 2 more minutes.
Toss everything together and serve: Pour the platter of beef and any juices back into the wok or pan, and toss with the onions and peppers. Drizzle with the lime juice, then keep tossing and stirring for a minute to reheat the beef and mix up the beef with the onions and peppers. Pour everything from the wok or pan onto the serving platter, serve, and enjoy!