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. —Taste of Home Test Kitchen
- 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
- 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.
- Stir-fry green onions and red pepper in remaining oil 2-3 minutes or until vegetables are crisp-tender.
- 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
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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