I used beef tenderloin because it's tender without marinating so I can throw this together in 15 minutes! If you use a cheaper cut, you'll need to tenderize it first.
Beef Tenderloin Fajitas
- 1 pound beef tenderloin, sliced against the grain into 1/8" by 1" pieces
- 2 cups multicolored bell peppers, sliced into 3/8" pieces
- 1 c. poblano peppers sliced into 3/8" pieces
- 2 hot peppers sliced PAPER thin, or 1 t. cayenne, or to taste
- 2 large onions, sliced into 3/8" pieces
- 1 t. garlic powder (I make my own)
- 2 t. ground cumin
- 1 t. ground coriander
- 1 t. mexican oregano (use marjoram if you don't have any)
- 1 t. paprika
- 2 t. himalayan pink salt or to taste
- 2 T. ghee or lard
- sour cream
- minced cilantro leaves
Please wear gloves when you slice the hot peppers!
Combine the garlic powder with the herbs and spices and mix well. Set aside 2 t.
Sprinkle the remaining seasoning mixture over the meat, rubbing it gently to separate the slices and work the seasoning into the flesh. Set aside while you cook the vegetables.
In a large saute pan, melt 2 T. ghee on med-high and saute the onions until they're brown on the edges. They should not be soft yet - the high heat should just sear the edges. Push the onions to the side and add the peppers. Saute the peppers until they're brown on the edges, too.
Reduce heat to medium. Mix the peppers with the onions, sprinkle the reserved 2 t. seasoning mixture over all, and saute until softened, about 5 min. If you add the seasoning mixture too early, it might burn.
Meanwhile, mix the cilantro with the sour cream and set aside.
Push all the veggies to the side of the pan and add the meat to the middle. Stir the meat occasionally, until JUST barely cooked. In the photo at the top you can see some of the meat is still a little pink.
If the seasoning sticks, add 1 T water and scrape it up.
Mix the meat into the veggies and serve!
My husband made a GIANT sandwich! I had them on a tortilla with guacamole and cilantro sour cream.