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Wasabi Beef Fajitas Recipe
Wasabi Beef Fajitas Recipe photo by Taste of Home

Wasabi Beef Fajitas Recipe

Publisher Photo
Beef fajitas get an Eastern spin with gingerroot, sesame oil and wasabi, a type of Japanese horseradish. you can find it in the Asian section at your supermarket. &mdashTaste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 2 teaspoons cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons prepared wasabi
  • 2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 2 tablespoons sesame oil, divided
  • 1 pound uncooked beef stir-fry strips
  • 12 green onions with tops, cut in half lengthwise
  • 1 large sweet red pepper, julienned
  • 8 flour tortillas (8 inches), warmed
  • 1 cup coleslaw mix

Nutritional Facts

1 fajita equals 273 calories, 9 g fat (2 g saturated fat), 23 mg cholesterol, 533 mg sodium, 30 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Directions

  1. In a small bowl, mix cornstarch, soy sauce, wasabi, ginger and garlic until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 4-6 minutes or until no longer pink. Remove from pan.
  2. Stir-fry green onions and red pepper in remaining oil 2-3 minutes or until vegetables are crisp-tender.
  3. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with tortillas and coleslaw mix. Yield: 8 servings.
Originally published as Wasabi Beef Fajitas in Country Woman August/September 2008, p30

Nutritional Facts

1 fajita equals 273 calories, 9 g fat (2 g saturated fat), 23 mg cholesterol, 533 mg sodium, 30 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Wasabi Beef Fajitas

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Reviewed Nov. 5, 2012

These are very tasty fajitas! I didn't use the whole 3 tablespoons of soy sauce, mainly because soy sauce is really high in sodium, even the reduced sodium... so I did 2 tablespoons of soy sauce and about 1 of Hoisin sauce. And a sprinkled chili powder on both the veggies and the beef. Oh, and I just used some sour cream and cheese instead of a coleslaw mix.

The flavors of the spices in this are really well balanced and taste wonderful with the onion and peppers! Definitely making this again!

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