Baked Beef Steak Fajitas Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 14To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1877Calories: 449Protein: 49.8gFat: 16.6gSaturated Fat: 3.3gCarbohydrates : 17.8gCarbohydrates per 100g: 2.3gFibre: 13.9gSodium: 421mgPotassium: 1860mg Ingredients 600g sirloin or rump steak, thinly sliced 1 red onion, sliced thinly 1 red capsicum, thinly sliced 1 green capsicum, thinly sliced 1 yellow capsicum, thinly sliced 1 tbsp extra virgin olive oil 1 sachet Mingle Mexican Fajita base ½ cup coriander, chopped I large iceberg lettuce, washed and shredded 4 tbsp reduced fat Greek yoghurt 4 medium tomatoes, diced 1 large avocado, peeled, stone removed Juice of 1 lime Low carb wraps to serve (optional) Method Preheat oven to 200 degrees Celsius In a large bowl, add sliced beef and vegetables. Add olive oil and Mingle Mexican Fajita sachet. Use your hands to coat the vegetables and beef evenly. On a large, greased baking tray, add the fajita mixture. Spread out into a single layer. You may need two baking trays and may wish to use baking paper too. Bake for a total of approximately 20 minutes, stirring halfway through. Once cooked, take out of oven, squeeze lime juice all over and scatter with coriander leaves. Smashed avocado: in a small bowl, add avocado, a squeeze of lime juice and a pinch of salt and pepper. Roughly mash with fork. In separate 4 bowls, add shredded lettuce. Next top with fajita mixture, chopped tomato, smashed avocado and a dollop of Greek yoghurt. If using low carb wraps, add fajita mixture, smashed avocado and Greek yoghurt to a wrap, roll and serve.
