Beef Fajitas with Guacamole and Sour Cream
Ingredients
Fajita marinade
- 3 tablespoons vinegar
- 100 ml olive oil
- 50 ml soy sauce
- 2 cloves garlic
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon sweet paprika
Fajita components
- 700 grams julienned beef
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- 1 white onion
- olive oil
- 2 tablespoons soy sauce
Guacamole
- 1 avocado
- 1/4 red onion, finely chopped
- 1/2 tomato, chopped
- Juice of 1/2 lemon
- A pinch of parsley
- 1 clove garlic, grated
- Salt
- Black pepper
Sour cream sauce
- 4 tablespoons strained yogurt
- 1 tablespoon mayonnaise
- Juice of 1/4 lemon
- 2 pinches dill
- Salt to taste
Preparation
Mix all marinade ingredients well and rub onto the beef. Marinate for at least 3-4 hours or overnight. Remove from fridge 30 minutes before cooking to bring to room temperature.
Heat a cast iron pan over high heat until very hot. Sear the beef in batches, turning occasionally, until browned and cooked but not dry. Add salt to taste if needed. Remove to a plate and let rest.
In the same pan, add olive oil and sauté the sliced onions for 1-2 minutes. Add the julienned peppers and cook until slightly softened but still crisp.
Near the end of cooking, add soy sauce and additional salt if needed. Stir, then add back the beef, stir for a few turns, and remove from heat.
Let the mixture rest for 15 minutes before serving hot.
Guacamole
Mash the avocado with lemon juice, then add the remaining ingredients and mix well.
Sour cream
Combine all sour cream ingredients and mix until smooth.
Tips
Soy sauce is salty, so add extra salt only if needed, to taste.
