Mushroom Steak Fajitas
Recipe courtesy of the Mushroom Council.
12 ounces sirloin or other boneless steak, about 3/4-inch thick
1 tablespoon no-salt fiesta lime seasoning - divided use
1 tablespoon olive oil
3 cups sliced crimini mushrooms
1 medium green bell pepper, sliced into strips
1 medium red bell pepper, sliced into strips
1 medium yellow or white onion, sliced into strips
8 (6-inch) whole wheat tortillas
1 medium tomato, diced
2 cups shredded iceberg lettuce
4 tablespoons non-fat sour cream
- Slice beef across the grain into 1/4-inch strips. Place in a medium bowl with 1/2 tablespoon fiesta lime seasoning; toss to coat.
- Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
- Heat oil in large, non to stick skillet. Add beef strips; cook about 3 to 4 minutes Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5 to 8 minutes Add beef back to skillet and sauté mixture 1 to 2 more minutes
- Assemble fajitas by dividing beef to vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Makes 4 servings.
Recipe and photograph courtesy of the Mushroom Council.