Sunday, May 16, 2010

Inday's Fajitas

I had left-over ingredients when I made some steak and shrimp kabobs so I tried cooking it on a pan and ate it with tortillas. I realized that it was as good as Mexican Fajitas which I love. Since then, I am making fajitas with this recipe. This recipe's marinade is similar to steak and shrimp kabobs. I changed the amount of ingredients just enough for the beef and shrimp. You may add chicken meat with this recipe.


1/2 cup teriyaki sauce
3/4 cup (3 ounces) pineapple juice
1/4 cup packed brown sugar
3 garlic cloves, minced
1/8 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, sliced thinly (1-inch)
1 pound uncooked large shrimp, peeled and deveined
2 large green peppers, jullienne
2 medium onions




In a large bowl, combine the first six ingredients; mix well. Pour the marinade into a large resealable plastic bag or container; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Stir-fry marinated beef until no pink remains or cooked (You may discard the remaining marinade or add a bit of it for your sauce). Add vegetables; stir-fry till crisp-tender. Add shrimp and cook for a few minutes then serve with warmed tortillas and salsa.

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