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Wasabi Beef Fajitas Recipe

Wasabi Beef Fajitas Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD: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

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.

Nutritional Facts

1 fajita: 273 calories, 9g fat (2g saturated fat), 23mg cholesterol, 533mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 18g protein Diabetic Exchanges: 2 starch, 2 lean meat, 0 fat.

Reviews for Wasabi Beef Fajitas

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MY REVIEW
kschmid
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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Wine Pairings

Medium-Bodied Red Wine

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