Beef Fajita Salad by Meat & Livestock Australia


Serves 4 | Prep/cooking time 30mins
  • 500g lean beef strips
  • 2 wholegrain tortillas
  • 30g packet taco seasoning
  • 2 corn cobs
  • 1 baby cos lettuce, leaves torn
  • 200g grape tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 green capsicum, thinly sliced
  • Greek yogurt, coriander sprigs, lime wedges, to serve
  1. Preheat oven to 200°C (180°fan-forced). Line a large baking tray with baking paper. Lightly spray tortillas with olive oil and bake for 6-8mins, turning halfway, until crisp. Set aside and break into pieces once cool.
  2. Meanwhile, place beef in a large snap lock bag, add taco seasoning and rub to coat. Heat a lightly oiled char-grill pan over medium-high heat on the barbeque. Cook beef, in batches, for 1-2mins or until browned and cooked through. Set aside on a plate loosely covered with foil. On the barbeque, cook corn for 8-10 minutes or until lightly charred. Cool slightly and remove kernels with a sharp knife from cob.
  3. Arrange lettuce, tomato, onion and capsicum on a platter. Top with beef, corn and tortilla crisps. Season, dollop with yogurt, sprinkle with coriander and serve with lime wedges.
  • When cooking the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour – the second side will take a little less time to cook.
  • You can also slice beef rump, rib eye, striploin or fillet to make your own stir-fry strips.
  • Beef mince would also work well in this recipe.


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