Quick Skillet Fajitas, also known as stir-fried fajitas. Stir-fry spiced beef strips, peppers, and onions, then mix them all together for great weeknight fajitas. (The stir-fry technique is perfect for fajitas; the only thing you need to change is the spices.)
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My son keeps saying he wants to learn more about cooking while he’s home from college this summer. When I gave you a simple seafood chicken stir-fry recipe a few weeks ago, I told you that stir-frying is a basic technique and that you can make any stir-fry by changing the protein, vegetables, and seasonings. “You can also make fajitas using the same technique,” I said, and his eyes lit up. “how?”
This is how you make fajitas the same way you make a stir-fry. It’s basically a stir-fry using Tex-Mex spices. The trick to this recipe is to prepare everything in advance. Stir-fries go quickly, so you need to have all the meat and vegetables prepped and ready before you start heating up the pot.
Material notes and substitutions
Chicken (or other protein): This recipe works with almost any protein. Boneless, skinless chicken (I like chicken thighs, or chicken breast, a cut that’s easier to use in stir-fries), pork (pork tenderloin works especially well in this recipe), and turkey (boneless, skinless breast) all work just as well as beef in this recipe, as long as they’re cut into 1/2-inch-thick strips. Different cuts of beef: Fajita means skirt steak in Spanish and is a traditional meat. But almost every Tex-Mex restaurant I’ve been to uses flank steak instead, so that’s my default for this recipe. Sirloin, flat iron steak, and round bottom are also good choices. Stir-fried beef is a shortcut. If your grocery store sells pre-cut beef stir-fry, it’s a quick and easy substitute. (That’s what you see in the photo). Green peppers and onions: I love green peppers and onions. They are the backbone of fajitas. In the photo, I used red peppers because I like the pop of red, but you can use any color of pepper. You can also use any onion: white, yellow, sweet, or red. Use what you have on hand. Spiciness level and jalapenos: If you want to reduce the spiciness completely, skip the jalapenos. If you want to reduce the heat, remove the seeds from the jalapeños before cutting them into strips. If you want more spiciness, use more jalapenos or substitute (hotter) serrano peppers. Since serranos are small, I use 4 serranos instead of jalapenos. Add pineapple and soy sauce to the marinade: Soy and pineapple is a trick I learned from Rob Walsh’s Tex-Mex Cookbook. Tex-Mex restaurants use pineapple to tenderize flank steak. Pineapple contains bromelain, an enzyme that breaks down proteins. Then, soy sauce is used to add saltiness and flavor to the beef. Give it a try – it’s not as weird as you think.
How to make skillet fajitas using the stir-fry method (photo)
Pat (or marinate) the beef and prepare the vegetables.
Toss the beef with the spice blend or marinade and set aside while you prepare the vegetables. Slice all the vegetables so that they are all ready before you start cooking.
Fry the beef in two batches
Fry half of the beef until browned around the edges, then fry the other half of the beef. (Do not overcrowd the pot.) Set the cooked beef aside on a platter.
stir-fry vegetables
Saute onions, bell peppers, and jalapenos.
everything in the pot
Add the beef to the vegetables in the pot, add the lime juice, stir, and reheat for 1 minute. Serve and enjoy!
Device
A 12-inch frying pan (nonstick works best for me, or well-seasoned carbon steel), or a 14-inch wok (I prefer carbon steel woks).
tips and tricks
Prepare everything in advance: I usually multitask with food prep when making dinner, but stir-fries go quickly. Make sure all of your beef and vegetables are chopped and ready before you light the burner. Woks and nonstick skillets: Woks may seem like an odd way to cook fajitas, but they’re great for this because they’re large and wide. You can also use a large frying pan. I usually use nonstick, but I’m also experimenting with carbon steel to reduce my dependence on nonstick cookware. Dry rub vs. marinade: Either will work in this recipe. And yes, Mexican restaurants use soy sauce (to add extra umami to the beef) and pineapple juice (contains enzymes that tenderize the meat).
What to Serve with Quick Skillet Fajitas
Simply add tortillas for a one-pot meal. But to make it more fancy, I included a bunch of toppings, including sour cream, shredded lettuce, and salsa, which I think is a must. For extras, choose from guacamole, pickled or sliced jalapeños, sliced onions or pickled red onions, and a variety of hot sauces to add to your fajitas.
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Quick Skillet Fajitas – Stir-fry Techniques
author: Mike Vrobel
Total time: 35 minutes
yield: 6 serving fajitas 1×
explanation
Quick Skillet Fajitas, also known as stir-fried fajitas. Stir-fry spiced beef strips, peppers, and onions, then mix them all together for great weeknight fajitas.
dry rub
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon good quality sea salt (or kosher salt)
1/2 teaspoon dried oregano
or marinated
2 tablespoons soy sauce
2 tablespoons pineapple juice
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/4 teaspoon kosher salt or fine sea salt
fajitas
1 1/2 Cut a pound flank steak, sirloin, or bottom round into 1/2-inch by 2-inch strips (aka “beef stir-fry”)
1 small onion, sliced 1/2 inch thick
1 small red bell pepper, cored, seeded and sliced 1/2-inch thick strip
2 Remove the stems from the jalapeños and slice them lengthwise. 1/4-inch thick strip
2 garlic cloves, crushed
3 tablespoons Vegetable oil (1 tablespoon juice from each frying) 1 Lime (approx. 2 tablespoons)
accompaniment
Tortilla salsa sour cream shredded lettuce
Instructions
Marinate the beef or pat dry.
Wipe dry: Spread the beef in the bottom of a large bowl (or cutting board). Mix the dry rub ingredients together and sprinkle over the beef in a bowl until the beef is evenly coated with the rub. You can start frying right away or leave until ready.
or
Marinade: In a medium bowl, stir together soy sauce, pineapple juice, vegetable oil, and cornstarch until any starch clumps are dissolved. Add the sliced beef and sprinkle with 1/4 teaspoon kosher salt. Leave the beef in the marinade until ready to stir-fry. If you have time, 30 minutes in advance, stir the beef occasionally to coat it with the marinade.
Prepare the vegetables. Slice the onion, bell pepper, and jalapeno and place in a bowl. Crush the garlic and place in a small bowl. Squeeze the lime into a small bowl. Fry the beef in two batches: Turn on the oven hood fan. If using a carbon steel wok, heat it over high heat and stir in 1 tablespoon of vegetable oil. If using a nonstick frying pan, heat the oil in the frying pan over medium heat until it shimmers. Add half of the beef to the wok or skillet.
Drizzle with oil in a wok and fry until no longer pink and slightly brown on the edges, about 2 minutes.
Spread the beef in the pan and cook, without moving, until the bottom is browned, about 1 minute, then turn and cook the other side of the beef for about 1 minute more.
Pour the beef from the pot onto a platter. Repeat with the remaining beef. Return the pot to the heat, add 2 tablespoons of vegetable oil and heat for a few seconds. Add the second batch of beef to the pot.
Heat the oil in a wok and stir-fry for about 2 minutes, until the beef is no longer pink and the edges are slightly browned.
Spread the beef in the pan and cook, without moving, until the bottom is browned, about 1 minute, then turn and cook the other side of the beef for about 1 minute more.
Pour the beef from the pot onto a plate along with the remaining beef.
Fry the vegetables: Wipe the pan with a clump of paper towels, put it on the fire again and add the last tablespoon of oil. Heat until the oil begins to shine, about 30 seconds. Add the garlic to the oil and fry for 30 seconds (you don’t want the garlic to brown). Add onions, peppers, and jalapenos to the wok or skillet.
Heat the oil in a wok and sauté the peppers and onions until the edges begin to brown, about 4 minutes.
In the pot: Spread the onions and peppers in a single layer and cook, without moving, until the bottoms are browned, about 2 minutes. Flip the onions and peppers and cook on the other side for about 2 minutes.
Mix everything together and it’s done. Return the beef and juices from the platter to the wok or skillet and add the onions and peppers. Pour in the lime juice, reheat the beef, and continue stirring for 1 minute until the beef, onions, and peppers are combined. Pour everything from the wok or skillet onto a platter, serve, and enjoy.
Preparation time: 20 minutesCooking time: 15 minutes
nutrition
Serving Size: 2 fajitas
calorie: 228
sugar: 1.4g
sodium: 305.8mg
fat: 11.5g
carbohydrates: 4.3g
fiber: 1.1g
protein: 25.9g
cholesterol: 67mg
scaling
The easiest way to scale up this recipe is to double everything and use two skillets or woks side by side on the stove. Alternatively, you can fry in batches, but if you double the recipe, the final “mix everything” step will overflow almost every wok or pan, so I mix everything together on a large platter when I’m done cooking.
storage
Leftover cooked fajita stuffing can be stored in the refrigerator for several days or in an airtight container in the freezer for several months. (I either freeze flat in ziplock bags or use 2 cup containers).
Related articles
As I mentioned above, this recipe uses my stir-fry technique, similar to the Seafood Chicken Quick Stir-Fry a few days ago.
For another easy taco filling, try Instant Pot Shredded Beef. Or, for a fancier taco, try our pressure cooker quick pork tacos, Instant Pot carne guisada tacos, or Instant Pot birria tacos.
If you’re looking for something else, check out my index of Instant Pot and pressure cooker recipes and my index of all recipes.
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