Beef fajitas with vegetables.

flank steak

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while chicken thighs are often more affordable.

bell peppers

💰Cheaper: frozen mixed peppers

Frozen mixed peppers can be more budget-friendly.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often cheaper.

Cut the flank steak into medium-sized strips, removing any silver skin if desired.

Add sea salt and 3-4 tablespoons of Worcestershire sauce to the meat and mix.

Let the meat marinate for about half an hour.

Cut one big onion in julienne style.

Cut bell peppers into strips, removing seeds, and use a variety of colors for visual appeal.

Heat oil in a pan until very hot, then add the marinated meat and cook until it releases juices, reserving the juices in a bowl using a strainer.

Return the meat to the pan after reserving the juices and cook until it gets a brown color, adding a little dark soy sauce with mushroom flavor for color.

Set the cooked meat aside and add oil to the same pan to cook the vegetables.

Add the sliced onions and bell peppers to the pan, cooking until they soften and sweat, adding 2 tablespoons of Worcestershire sauce and garlic if desired.

Combine the cooked meat with the vegetables in a larger pan, mixing everything together.

Add back the reserved juices (about 8-10 tablespoons) to the meat and vegetable mixture and mix well.

Cooking Techniques

Equipment Needed

Spice Level: