What To Know
- Add the seasoned meat to the hot skillet and cook for 5-7 minutes per side, or until cooked to your desired doneness.
- Add a pinch of cayenne pepper or chopped jalapeños to the fajita seasoning for a kick of heat.
- Whether you’re a seasoned pro or a novice cook, this recipe will guide you to a sizzling success.
- 1 pound H-E-B fajita meat (skirt steak, flank steak, or top sirloin)
- 1 tablespoon olive oil
- 1 packet H-E-B fajita seasoning
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
Equipment:
- Large skillet or griddle
- Tongs
- Measuring spoons
- Cutting board
- Sharp knife
Step-by-Step Instructions:
1. Prepare the Meat: Remove the H-E-B fajita meat from the refrigerator and let it come to room temperature for about 30 minutes. This will help it cook evenly. Slice the meat into thin strips against the grain.
2. Season the Meat: In a small bowl, combine the fajita seasoning with the olive oil. Mix well and then add the sliced meat. Toss to coat the meat evenly.
3. Heat the Skillet: Heat a large skillet or griddle over medium-high heat.
4. Cook the Meat: Add the seasoned meat to the hot skillet and cook for 5-7 minutes per side, or until cooked to your desired doneness. Remove the meat from the skillet and let it rest for 5 minutes before slicing into thin strips.
5. Sauté the Vegetables: While the meat is resting, add the sliced onion, green bell pepper, and red bell pepper to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
6. Combine and Serve: Return the sliced meat to the skillet with the vegetables. Stir to combine and heat through. Serve immediately on warm tortillas with your favorite toppings, such as cheese, guacamole, sour cream, and salsa.
Tips for Success:
- Use a sharp knife to thinly slice the meat and vegetables. This will help them cook evenly.
- Don’t overcrowd the skillet. Cook the meat and vegetables in batches if necessary.
- Cook the meat to your desired doneness. For medium-rare, cook for 5 minutes per side; for medium, cook for 6 minutes per side; for medium-well, cook for 7 minutes per side.
- Let the meat rest for 5 minutes before slicing. This will help the juices redistribute, resulting in more tender meat.
Variations:
- Chicken Fajitas: Use boneless, skinless chicken breasts or thighs instead of beef.
- Shrimp Fajitas: Use peeled and deveined shrimp instead of beef.
- Vegetable Fajitas: Omit the meat and use a variety of vegetables, such as zucchini, mushrooms, and corn.
- Spicy Fajitas: Add a pinch of cayenne pepper or chopped jalapeños to the fajita seasoning for a kick of heat.
Accompaniments:
- Tortillas: Warm corn or flour tortillas
- Cheese: Shredded cheddar cheese, Monterey Jack cheese, or queso fresco
- Guacamole: Creamy avocado spread
- Sour Cream: Tangy and cooling
- Salsa: Mild, medium, or hot salsa
The Ultimate Stovetop Fajita Experience:
Follow these step-by-step instructions and tips to create mouthwatering H-E-B beef fajitas on the stove. Whether you’re a seasoned pro or a novice cook, this recipe will guide you to a sizzling success. Enjoy the vibrant flavors and tender textures of your homemade fajitas, and savor every bite of this culinary masterpiece.
Frequently Asked Questions:
Q: What cut of beef is best for fajitas?
A: Skirt steak, flank steak, or top sirloin are all good choices for fajitas. They have a good amount of marbling and are relatively thin, which makes them cook quickly and evenly.
Q: How do I know when the meat is cooked to my desired doneness?
A: Use a meat thermometer to check the internal temperature of the meat. For medium-rare, the internal temperature should be 135 degrees Fahrenheit; for medium, 145 degrees Fahrenheit; and for medium-well, 155 degrees Fahrenheit.
Q: Can I use other vegetables in my fajitas?
A: Yes, you can use any vegetables you like. Some popular options include zucchini, mushrooms, corn, and onions.
