Healthy steak fajitas in under 30 minutes!
These spicy beef fajitas are packed with fresh, vibrant flavours and a satisfying kick of heat, while still being surprisingly low in calories when made with lean beef. Juicy strips of beef are cooked quickly with colourful peppers, onions, and warming spices, creating a balanced, flavourful dish that feels indulgent without being heavy. It’s the kind of meal that delivers big taste while staying light and nourishing, making it an excellent choice for everyday cooking.
Each serving provides 434 kcal, 30g protein, 46g carbohydrates (of which 16g are sugars), 12g fat (of which 4g are saturates), 13g fibre, and just 0.7g salt. These nutritional values make it a well-rounded option that supports muscle maintenance, sustained energy, and overall wellbeing. High in protein and fibre, yet moderate in fat and calories, these fajitas are ideal for anyone looking to eat more mindfully without feeling restricted.
They’re also the perfect meal to support those New Year’s resolutions this January. Whether your goal is to eat healthier, cook more meals at home, or enjoy balanced dishes that still feel exciting and satisfying, these fajitas tick every box. They’re quick, easy, and realistic to make, even on busy days, helping you stay consistent with healthy habits throughout the week.
Preparation takes less than 30 minutes, and the cooking time is under 10 minutes, meaning you can have a fresh, wholesome, and delicious meal ready in just half an hour from start to finish. Simple, speedy, and full of flavour, these spicy beef fajitas prove that healthy eating can be effortless, enjoyable, and anything but boring.
Healthy steak fajitas- ingredient list!
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
Healthy steak fajitas- step by step instruction guide!
Step 1
Season the beef generously with freshly ground black pepper, making sure all the pieces are evenly coated. Heat half a tablespoon of the oil in a large, non-stick frying pan set over a high heat. Once the oil is hot and shimmering, add the beef to the pan in a single layer and stir-fry for about 1½ minutes, moving it quickly around the pan so it browns evenly. The beef should become lightly coloured on the outside but remain not quite cooked through at this stage, helping to keep it tender and juicy. Once lightly browned, tip the beef out onto a plate and set it aside for later. This step prevents the meat from overcooking while the rest of the ingredients are prepared. Return the empty pan to the heat, ready to continue building the dish and layer in the remaining flavours.
Step 2
Add the remaining oil to the hot pan, followed by the sliced peppers and red onions. Stir-fry over a medium to high heat for 5–6 minutes, stirring frequently to ensure the vegetables cook evenly and don’t catch on the base of the pan. The peppers and onions should soften slightly and become glossy and fragrant, while still retaining a little bite and their vibrant colour. Cooking them just until tender helps keep the fajitas fresh and full of texture, providing the perfect contrast to the tender beef when everything is combined.
Step 3
Add the cumin, coriander, and paprika to the pan, sprinkling them evenly over the peppers and onions. Season with a little salt and freshly ground black pepper, then cook for about 30 seconds, stirring constantly, to toast the spices and release their warm, aromatic flavours without letting them burn. This brief step helps deepen the overall flavour of the dish and gives it that classic fajita warmth. Next, stir in the beans, cherry tomatoes, and the cooked beef, along with any resting juices from the plate. Mix everything well so the spices coat all the ingredients evenly. Continue to cook for 2–3 minutes, stirring occasionally, until the beans are heated through, the tomatoes begin to soften and release their juices, and the beef is fully warmed but still tender. The result should be a colourful, fragrant mixture that’s well balanced, juicy, and ready to serve.
Step 4
Stir in the chilli, adjusting the amount to suit your taste, and season again with a little more salt and freshly ground black pepper if needed. Cook for a few seconds more, stirring gently, just long enough for the chilli to release its heat and blend into the rest of the ingredients without overpowering them. Remove the pan from the heat, then scatter over the freshly chopped coriander, allowing its bright, fresh flavour to lift the dish. Finish with a generous squeeze of lime juice to add a zesty freshness that cuts through the spices and brings everything together. Toss lightly to combine, ensuring all the flavours are evenly distributed and the fajita filling is vibrant, fragrant, and ready to serve.
Step 5
Divide the warmed tortillas evenly between four plates, laying them out ready to be filled. Start by adding a layer of shredded lettuce to each tortilla, which adds a fresh crunch and helps balance the warmth and spice of the filling. Next, generously pile the beef mixture on top, making sure each serving gets a good mix of tender beef, vegetables, and beans. Spoon a little yoghurt over each tortilla, allowing it to gently melt into the warm filling and add a cool, creamy contrast to the spices. Finish by garnishing with a scattering of fresh coriander for a final burst of flavour and colour. Serve immediately while everything is warm and vibrant, with extra lime wedges on the side for squeezing over the top just before eating.