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Welsh Beef Fajitas with Tangy Yoghurt Dip

Ingredients

  • 450g lean PGI Welsh Beef rump or sirloin steak, cut into thin strips.
  • 1 tbsp oil
  • 1 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 2 tbsp fajita seasoning
  • 2 fresh tomatoes, roughly chopped
  • Flour tortillas

For the tangy yoghurt dip:

  • 4 tbsp mayonnaise
  • 4 tbsp natural yoghurt
  • 1 clove garlic, crushed
  • Handful flat leaf parsley, chopped

 

Method

  1. First heat the oil in a large frying pan, add the strips of meat and brown for a few minutes.
  2. Add the onions and peppers and cook until they start to soften.
  3. Add the fajita seasoning and mix thoroughly, stir for a few minutes then add the chopped tomatoes and stir until heated through.
  4. Make the dip by mixing together the mayonnaise, yogurt and garlic.
  5. To assemble – warm the tortillas as per instructions on pack then take the tortillas and place a large spoonful of the meat mixture on each one, top with a spoonful of the dip and scatter with the parsley.
  6. Roll up and enjoy.

Recipe Information

  • Serves – 5+
  • Prep Time - 20 mins
  • Cooking Time – 10 mins

 

Recipe provided by Hybu Cig Cymru - Meat Promotion Wales