Sizzling Fajita Strips
1 pound of Fajita Strips 100% Grass Fed Beef.
1 cup sliced fresh banana peppers.
1 medium minced onion.
1 sliced bell pepper.
½ teaspoon of cumin.
½ teaspoon of turmeric.
¼ teaspoon of ground ginger.
¼ teaspoon of ground pepper.
¼ teaspoon of kosher salt.
½ teaspoon of oil.
Heat cast iron skillet till at medium temperature. Add oil, when it is hot add the onion, peppers and spices. Stir this mixture for approx 5 minutes. Add the 100% Grass Fed Beef Fajita Strips continue to stir as the beef sizzles. Cook appox 7 to 10 minutes.
Serve with rice/beans maybe a salad and tortillas.
Should serve 4 to 6 people.
1 Pound of 100% Grass Fed Beef KC Strips
Up to 1 Tablespoon of olive oil.
One half clove garlic Minced.
One small onion Minced.
3 Tablespoons of flour or corn starch to thicken.
¼ teaspoon each:
½ teaspoon ground ginger.
½ teaspoon turmeric.
½ teaspoon of Italian mix of herbs.
1 Tablespoon Sorghum or Honey.
Up to 2 cups of water or milk or beef broth.
(try to experiment with the different herbs adding some leaving out others, makes it fun).
Preheat Cast Iron skillet on medium heat for up to 15 minutes. You want it evenly heated.
Cut beef into small thin 2 inch slice.
Add oil to preheated pan.
Add onion and garlic stir to coat all sides with the oil.
Add Beef next stir to coat all sides.
Begin to sprinkle all the herbs and dried inputs at this time.
When meat is cooked (no pink left!) add the flour and stir to coat all pieces.
At this same temperature slowly add the liquid, until it covers the meat and gives enough gravy. For the meal you have planned. 3 tablespoons of flour per 1 cup liquid for gravy. This would be excellent over mashed potatoes, noodles or ri.
Should serve six with side dishes.
Even using water to make the gravy will create a tasty full bodied flavor when adding various herbs.
And when making it in the pan you do all the cooking in since you will not lose any of the drippings!
More to come!