Best Beef Fajitas Weight Watchers Recipes

FANTASTIC BEEF FAJITAS

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

BEEF AND PEPPER FAJITAS

Steps:

• Combine the lime juice, oil, garlic, and 1⁄2 teaspoon of the salt in a zip-close plastic bag; add the beef. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
• Spray the grill rack with nonstick spray; prepare the grill.
• Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1⁄2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and toss with jalapeño pepper; keep warm.
• Remove the flank steak from the plastic bag; discard marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer, inserted in the center of the steak, registers 145°F for medium-rare, about 12 minutes. Transfer the meat to a plate; keep warm. Grill the tortillas until browned in spots, about 1 minute on each side. Transfer to a basket.
• Thinly slice the flank steak on the diagonal. Fill each tortilla with 3 to 4 slices of the flank steak and about 1 cup of the vegetables. Or serve the tortillas in a basket and arrange the meat and vegetables on a platter, then let each person assemble his own fajita. Yields 1 fajita per serving.

BEEF FAJITAS (WEIGHT WATCHERS) RECIPE - (4.8/5)

Steps:

• Coat a large nonstick skillet with 1 spray cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle stead with 2 teaspoons of lime juice and sprinkle with 1 teaspoon of chili powder. Add steak to skillet and cook over medium-high heat for 6 minutes turning once until desired doneness. Remove to a cutting board and let stand. Add onion, pepper and salt to skillet. Off heat, coat vegetables with 1 spray of cooking spray. Saute over medium-high heat until onions and peppers are lightly browned and crisp tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro. Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Wrap up in lettuce leaves if desired. Yields about 4 slices of beef, 3/4 cup of veggies, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

BEEF FAJITAS

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.