Fall Vegetable Fajitas
Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak and skirt steak, ensures tenderness. Tip: Pop the steak in the freezer for about 20 minutes before slicing--it should be firm but not frozen. Hold a chef's knife at a 45-degree angle to the meat and thinly cut across the grain.
Ingredients
Directions
Tips
To thinly slice the beef, freeze beef for 20 minutes before slicing, or just until beef is firm but not frozen.
Nutrition Facts
Per Serving:
254 calories; 11 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 26 mg cholesterol; 598 mg sodium. 230 mg potassium; 27 g carbohydrates; 1 g fiber; 1 g sugar; 12 g protein; 0 g trans fatty acid; 146 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 2 mg iron;