Grilled Beef Fajitas
The snack keeps you fit. One portion covers the daily requirement of vitamin B12 - energy kick for the cells, especially those of the brain. The generously supplied trace element zinc also increases performance. The flat cakes are also rich in iron, essential for blood formation, and vitamin E for strong bones.
Fajitas, as the stuffed wheat cakes are called in Mexico, are sufficient as a small snack for four people, as a main course for two. Orange juice goes with it. It provides additional vitamin C, which among other things helps to better utilize the iron from beef.
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 86 μg | (143 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 9 ozs Beef (such as flank steak)
- 1 garlic clove
- 1 Lime
- 2 Tbsps olive oil
- 1 tsp ground paprika (hot)
- 1 pinch dried thyme
- 2 red Bell pepper (about 400 grams)
- 2 onions
- 4 ozs Sour cream
- salt
- peppers
- 1 bunch cilantro
- 1 large Tomato
- 4 Tortillas (preferably whole-grain)
Preparation steps
Cut beef into strips, about 1 cm (approximately 1/2 inch) wide.
Peel and finely chop garlic. Squeeze 3 tablespoons juice from lime. In a bowl, mix together garlic, 1 1/2 tablespoons lime juice, 1 tablespoon oil, the paprika and thyme.
Add meat to lime-garlic mixture and turn to coat. Marinate in the refrigerator for at least 1 hour.
Meanwhile, rinse bell peppers, wipe dry, remove seeds and cut peppers into thin slices. Peel onions and cut into wedges.
Heat the remaining oil in a heavy pan over medium-high heat. Add onions and bell peppers. Cook, stirring frequently, until tender, about 20 minutes.
In a bowl, combine sour cream and remaining lime juice, then season with salt and pepper. Rinse cilantro, shake dry, pluck leaves and coarsely chop. Mix half with the sour cream.
Rinse tomato, wipe dry, cut into quarters and remove seeds, if desired. Slice tomato thinly. About 2 minutes before peppers and onions are finished cooking, add tomato to pan and cook until slightly softened. Heat tortillas in the oven or microwave until warmed through.
Heat a grill pan over high heat. Add beef and cook until medium-rare, 3-4 minutes.
Divide beef and vegetables among tortillas.
Top with remaining cilantro, then roll up fajitas and serve immediately with cilantro-sour cream on the side.