Fajita Stir Fry
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This is a quick to make cast iron recipe that only requires a little planning ahead with the marinade. The key is the marinade, you can make with this with many combinations of meat and vegetables. You could serve it over rice or over noodles, or dip it with tortilla chips or on tostadas. I like to get at least 4 hours in the marinade, but even a half hour can help.
Fajita Stir Fry
Category
Camping and Cast Iron Cooking
Recipes
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Wait Time
4 hours
Total Time
1 hour
Ingredients
- Marinade
- 1/2 cup soy sauce
- juice of 3 limes (1/2 cup of lime juice, lemon juice is okay in a pinch)
- 1/4 cup of cooking oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cloves of garlic, crushed or 2 tsp garlic power
- Stir Fry
- 2 Tbsp cooking oil
- 1-2# of beef steak, or pork chops, or chicken breast or boneless thighs
- 1 onion
- 2 bell peppers, or Poblano’s, or Anaheim’s, cut into strips.
- 1-2 jalapeno or Serrano peppers, seeds and ribs removed and sliced thin or diced
- Roma tomatoes, cut into chunks or Cherry tomatoes, cut in half.
- Optional; shredded cheese for melting.
- Cooked rice, or pasta to serve over, or tortilla chips or tostadas for dipping.
Instructions
- Mix your marinade ingredients together and marinade the meat, peppers and onions. Marinade for 4 hours if you can.
- Cut up your tomatoes.
- Heat your cast iron skillet and then add 2 Tbsp of oil.
- Remove the meat and veggies and reserve the marinade.
- Add the meat and veggies to the skillet and and stir fry until the meat is done and the veggies are soft and browned.
- Add the tomatoes and the reserved marinade to the skillet. Cook until the marinade thickens and the tomatoes are soft.
- Serve with a red or green salsa, or hot sauce. You can also sprinkle with shredded cheese to melt.