Beef fajitas – Kenmore KFPM650 User Manual

Page 49

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1 medium jalapeno

pepper, seeds and
stem removed

2 cloves garlic
1 medium red bell

pepper, seeded,
halved lengthwise

1 medium green

pepper, seeded,
halved lengthwise

2 medium onions,

halved lengthwise



cup water

2 tablespoons reduced-

sodium soy sauce

1 tablespoon brown


2 teaspoons cornstarch
1 teaspoon chili




teaspoon cumin

3 teaspoons olive oil
1 pound beef flank

steak, sliced across
the grain (see TIPS)

6 (7 to 9-inch) flour

tortillas, heated
according to package

Position multipurpose blade in work bowl. With
processor running, add jalapeno and garlic through
feed tube. Process until chopped, about 5 to
10 seconds.

Exchange multipurpose blade for 4 mm slicing disc.
Add bell peppers and onions. Process to slice.

In small bowl, combine water, soy sauce, brown
sugar, cornstarch, chili powder, and cumin.
Set aside.

Heat 1 teaspoon oil in large skillet or wok over
medium-high heat, until oil sizzles. Add beef. Cook
and stir for 5 to 8 minutes, until no longer pink. Set

Add remaining 2 teaspoons oil to skillet. Add onion
mixture. Cook and stir for 5 to 7 minutes, until
crisp-tender. Add beef and soy sauce mixture. Cook
and stir until beef and vegetables are coated and
mixture is thoroughly heated.

Serve in flour tortillas with sour cream, guacamole,
and salsa, if desired.

Yield: 6 servings.

Per serving: About 305 cal, 21 g pro, 33 g car,
11 g fat, 46 mg chol, 406 mg sod.

Beef Fajitas


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