Korean-Style Steak Fajitas Recipe

4 servings | Serving Size: 3 fajita wraps

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce by rinsing lettuce and cilantro and gently rubbing peppers, onions, radishes and scallions, under cold, running water. Prewashed, packaged items do not require further washing.  Do not rinse the raw meat.

Ingredients

• 12 ounces lean flank steak, trimmed of visible fat, cut into ½-inch wide strips
• 2 red bell peppers, sliced into rings
• 2 small onions, sliced into rings
• 1 cup red or green salsa
• 1 head red or green leaf lettuce, separated into leaves
• ½ cup chopped fresh cilantro
• 8 red radishes, finely chopped
• 4 green onions (scallions), sliced into thin rounds

Directions

1. In a medium bowl, add the steak, red peppers, onions, and ¼ cup of the salsa and stir to combine. Refrigerate for 15 minutes.
2. Heat a large skillet over medium-high heat. Remove the steak and vegetables from the salsa, shake off excess, and discard the extra salsa. Rewash hands after handling raw beef.
3. Cook, stirring occasionally, for about 7 minutes, or until the steak reaches an internal temperature of 145℉ (63°C) on a food thermometer, and the vegetables are soft. Remove the steak from the pan if it is done before the vegetables.
4. Serve the steak and vegetables on a platter, with a plate of lettuce leaves and bowls of the remaining salsa, cilantro, radishes, and green onions as condiments to be added by each diner at the table.

Calorie Density: 0.54 calories/gram

Recipe adapted from Rolls, B. (2012). The Ultimate Volumetrics Diet (p. 279). William Morrow.