Delicious steak fajitas in less than 30 minutes
These spicy beef fajitas are a vibrant and flavour-packed midweek meal that’s sure to impress. Tender strips of lean beef are cooked quickly with colourful peppers, onions, and a blend of spices, creating a sizzling mix that bursts with freshness and aroma. Despite feeling indulgent, this dish is surprisingly low in calories if you choose lean cuts of beef, making it a perfect option for a lighter, yet satisfying dinner.
One of the best things about these fajitas is how fast they come together. Preparation takes less than 25 minutes, from chopping the vegetables to seasoning the beef, while cooking is incredibly quick—less than 10 minutes—so you’ll have a wholesome, restaurant-style meal on the table in under 35 minutes. The combination of lean protein, fibre-rich vegetables, and just the right amount of spice makes this a balanced, energising option for any night of the week.
Nutritionally, these fajitas pack a punch without overloading on calories. Each serving provides 434 kcal, 30g protein, 46g carbohydrates (of which 16g sugars), 12g fat (of which 4g saturates), 13g fibre, and 0.7g salt. This makes them filling, protein-rich, and packed with fibre, while still leaving room for your favourite toppings, such as avocado, salsa, or a light dollop of sour cream.
Whether you’re cooking for yourself, your family, or a group of friends, these spicy beef fajitas are quick, easy, and full of vibrant, fresh flavours—proof that a healthy, satisfying dinner doesn’t have to take hours to prepare.
Delicious steak fajitas- ingredient list!
This ingredient list may look like a lot of work and ingredients but hang tight, all of them are so worth it!
300g/10½oz of lean beef steak, like rump or sirloin, with the visible fat removed and thinly sliced
1½ tablespoons sunflower or extra virgin oil
Two deseeded and thinly cut yellow peppers
Two deseeded and thinly sliced red peppers and two thinly wedged red onions
One teaspoon of ground cumin
One teaspoon of ground coriander
One teaspoon of smoked paprika
400g of washed and drained tin red kidney beans
Cherry tomatoes, 200g/7oz, cut in half
One long red chilli, chopped coarsely, or half a teaspoon of dried chilli flakes
25g/1oz of freshly chopped coriander, plus additional for the lime wedges, to squeeze
Warm up four 40g/1½oz white or wholemeal flour tortillas to serve.
Two shredded and clipped Little Gem lettuces for serving
Six tablespoons of natural yoghurt, freshly ground black pepper, and sea salt to serve
Delicious steak fajitas- step by step instruction guide!
Step 1
Season the beef generously with freshly ground black pepper, making sure each strip is coated evenly so the flavour penetrates the meat. Heat half a tablespoon of oil in a large, non-stick frying pan over a medium–high heat until it shimmers, indicating it’s hot enough to sear the beef properly. Add the beef to the pan in a single layer, taking care not to overcrowd it, and stir-fry for around 1½ minutes. The goal is to brown the outside lightly while keeping the centre slightly undercooked, which will help the meat stay tender during the next stage of cooking. Once the beef has achieved a nice, light golden colour, tip it onto a plate and set it aside. Return the pan to the heat, ready for the next ingredients, and take a moment to let any remaining juices and flavours in the pan prepare for the vegetables.
Step 2
Add the remaining oil to the hot frying pan, swirling it around to coat the base evenly. Then add the sliced peppers and red onions, spreading them out so they cook evenly. Stir-fry the vegetables for 5–6 minutes, keeping them moving in the pan so they cook gently but don’t burn, until they are just softened yet still retain a slight crunch and vibrant colour. The onions should become lightly translucent, and the peppers tender but not mushy, allowing their natural sweetness to develop and complement the beef beautifully in the fajitas.
Step 3
Add the ground cumin, coriander, and paprika to the pan, sprinkling them evenly over the vegetables. Stir well to coat everything in the spices and let them toast lightly for around 30 seconds—this helps release their aroma and intensifies the flavours. Season with salt and freshly ground black pepper to taste. Then, stir in the drained beans, halved cherry tomatoes, and the partially cooked beef you set aside earlier. Mix everything together thoroughly so the beans, tomatoes, and beef are evenly combined with the spiced vegetables. Continue to cook for 2–3 minutes, or until the beef is fully cooked through, the beans are heated, and the tomatoes have softened slightly, creating a vibrant, flavour-packed filling for your fajitas.
Step 4
Stir in the chopped chilli, distributing it evenly throughout the beef and vegetable mixture. Taste and season with salt and freshly ground black pepper as needed, adjusting to your preference for heat and flavour. Cook for a few more seconds to allow the chilli to release its aroma without overcooking it, preserving its fresh, vibrant flavour. Remove the pan from the heat, then scatter the fresh coriander leaves over the top, letting their bright, herbal notes lift the dish. Finish with a generous squeeze of lime juice, which adds a zesty, tangy brightness that balances the richness of the spices. Toss everything lightly to combine, ensuring the lime and coriander are evenly distributed, and your fajita filling is ready to serve.
Step 5
Divide the warmed tortillas evenly between four plates, making sure they are soft and pliable so they hold the filling easily. Lay a layer of shredded lettuce on each tortilla, adding a fresh, crisp base for the beef mixture. Pile the spiced beef, peppers, onions, beans, and tomatoes generously on top of the lettuce, allowing some of the vibrant sauce to drizzle over the edges. Spoon a dollop of creamy yoghurt over each portion to add a cool, tangy contrast to the warmth and spice of the filling. Scatter the remaining fresh coriander over the top for a burst of herbal aroma and bright green colour. Serve immediately while everything is hot and fragrant, with extra lime wedges on the side for squeezing over the fajitas just before eating, giving them an extra zesty lift.