BEEF FAJITA WITH CAPSICUM & RED ONION

BEEF FAJITA WITH CAPSICUM & RED ONION

BEEF FAJITA WITH CAPSICUM AND RED ONION

By Ange

Cals: 395/ F 12g/ CHO 30g/ P 43g

Meal Prep Time:  20 minutes

Serves: 2 

Ingredients:

  • 1g Olive oil spray
  • 1 Red capsicum (92g), thinly sliced
  • 1 Red onion (89g), halved and thinly sliced
  • 2 Cloves garlic (6g), crushed
  • 1/2 Tsp mexican spice (1g)
  • 300g Lean rump steak
  • 2 Pieces tortilla wraps (51g)
  • 40g Mixed salad leaves
  • 1/2 Cup low fat natural yoghurt (65g)
  • 1/4 Cups coriander leaves (10g)
 

Method:

  1. Spray a large non-stick frying pan with oil and
    heat over medium-high heat.
  2. Add capsicum, onion, garlic and Mexican spice
    to pan. Stir-fry for 4 minutes or until fragrant and
    onion is lightly golden. Transfer to a plate and cover
    with foil to keep warm.
  3. Spray steak with oil and season with freshly ground
    black pepper. Return pan to medium-high heat.
    Cook steak for 2-3 minutes each side for medium
    or until cooked to your liking. Set aside for
    2 minutes to rest. Cut into slices.
  4. Place wraps on plates and top with salad leaves,
    capsicum mixture, beef slices, yoghurt and
    coriander. Wrap to enclose and serve.

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Our founder

Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.

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