Green Bell Pepper
Yellow Bell Pepper
Red Bell Pepper
Energy (kJ) 2510 kJ
Calories 600 kcal
Cut the steaksin pinkie thickness and 4-5 cm long strips. (You can use the ruler on the recipe card.)
Chop peppers into thin long strips.
Peel onion and finely chop in half moon shape.
Sprinkle a pinch of salt and pepper on the meat. Take the pan to the stove and add 1 tbsp olive oil. When the oil warms over medium heat, start to sautée the meat. Raise the level of heat and stir for 4-5 min.
Take aside the cooked meat and add 1 tbsp olive oil to the pan. Start to sautée onions. When onions start to soften, add the peppers and continue cooking while stirring. (depending on your preference, you can leave peppers stiff.)
When the peppers are cooked, add the meat to the pan again and cook it stirring for 1-2 min. Meanwhile, close the tortillas onto the pan and heat them up one by one.
Squeeze the juice of lemon into a bowl. Add yogurt and a pinch of salt to the bowl. Stir until the ingredients pass together.
Divide tortillas in two or four. Be sure to serve them warm, with Steak Fajita and Sour Yogurt Sauce.