Beef tenderloin — 560 grams
White onion — 160 grams
Sweet Bulgarian green — 280 grams (1 piece)
Sweet Bulgarian yellow — 280 grams (1 piece)
Sweet Bulgarian red — 280 grams (1 piece)
Lime juice — 30 ml
Garlic — 3 cloves
Ground cumin — 2 teaspoons
Cilantro leaves — 1 tablespoon
Pineapple juice — 100 ml
Worcestershire sauce — 2 tablespoons
Olive oil — 3 tablespoons
Smoked paprika — 1 teaspoon
Ground black pepper — ½ teaspoon
Salt — 1 teaspoon
Cayenne pepper flakes — ½ teaspoon
Tequila — 40 ml
Frying oil
1. Peel the onion and cut into petals.
2. Peel and chop the garlic finely.
3. Sweet Bulgarian peppers are cut into thin strips. Pre-remove the seeds and white streaks.
4. Cut beef into strips 1 inch (3 cm) thick and 2 inches (5-6 cm) wide and 4 inches (10 cm) long.
5. Cut the cilantro leaves finely.
6. Marinade: mix lime juice, garlic, cumin, cilantro leaves, pineapple juice, Worcestershire sauce, 3 tablespoons olive oil, smoked paprika, salt, black pepper, cayenne pepper flakes.
7. Marinate beef strips in marinade and refrigerate for 30 minutes.
8. Preheat the frying pan on maximum heat.
9. Lay out half of the marinated beef. It is not necessary to pour out the marinade, it will be useful in the following stages.
10. Fry the beef for 10 minutes. Set aside.
11. Fry the remaining beef. Set aside for the ready-made beef.
12. Pour 1 tablespoon of marinade into the same pan.
13. Add onion petals to the pan and cook for 3 minutes.
14. Add strips of sweet bell peppers. Add a little oil for frying if necessary.
15. Reduce the heat to medium.
16. Add the remaining marinade. Mix it up. Cook for 5 minutes.
17. Add the fried beef. Cook for another 5-8 minutes.
Serving: Serve the dish hot. Garnish with coriander leaves. Pour 40 ml of tequila into our fajita and set it on fire. You can eat when alcohol burns out!
Bon Appetit!
