This vegan Thai curry can be made with any combination of vegetables. Usually, I just take what I need out of the fridge. It is important to finish all the preparation in advance because cooking moves along quickly. To avoid ruining your curry with too much curry paste, make sure your Thai curry paste is the right level of spiciness before using it. Better to add later after starting with a lower amount.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 4 |
| Yield: | 8 fajitas |
Ingredients
- ¼ cup olive oil
- 1 medium lime, juiced
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons finely chopped onion
- 3 cloves garlic, finely chopped
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 (8 ounce) boneless New York strip steaks, cut into thin strips
- 8 (6 inch) white corn tortillas, or more as needed
- 1 (8 ounce) jar salsa
- 1 (8 ounce) package shredded Mexican cheese blend
Instructions
- Whisk oil, lime juice, cilantro, onion, garlic, cumin, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 8 hours.
- When ready to cook, heat a large skillet over medium heat. Add steak and marinade; cook and stir until steak is browned and cooked through and all liquid is absorbed, 15 to 20 minutes.
- Serve on tortillas with salsa and Mexican cheese.
Nutrition Facts
| Calories | 699 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 5 g |
| Protein | 50 g |
| Saturated Fat | 18 g |
| Sodium | 1451 mg |
| Sugars | 3 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, but I think is better grilled then sliced. Lime and cilantro are great flavors. Added a little cayenne for a kick.
We loved it! I used 1Lb. of skirt steak and marinated overnight. And used flour instead of corn tortillas. Added green and red bell pepper strips with onion strips with steak. Used a seasoned cast iron skillet and it was great!
This was simple and delicious!! I didn’t use cilantro because I don’t like it. Sautéed the marinated steak. Removed it from skillet, and sautéed peppers and onions in same skillet. Added the meat back in to heat up. Served with tortillas and refried beans in the side. Yummy!
Fantastic recipe. Now our go to recipe for our beef quesadillas.
Very good recipe, but rating the beef alone (without the cheese & salsa), this recipe needs a little something. I didn’t measure the cilantro (likely 1/4c), but I DID measure my fresh squeezed key lime juice — 2 tsp. I think if sliced bell peppers or sliced jalapeno (seeded or not) were added to the skillet while cooking…this would be worth 5 stars. I used close to a pound of sirloin fajita. (I live in South Texas, really close to the border. I’m Hispanic & my hubby is fr Mx).
It was pretty good. We ended up adding peppers and topped them with Guacamole and Sour Cream. I would suggest adding a bit more cumin to the recipe. Of course that is just how we like them. It is a good recipe the way it is too!
I made these fajitas for Cinco de Mayo and felt there was something missing in the spicing. The flavor was very mild and not one I associate with traditional Fajitas. It needed some chili powder and/or cayenne to spice it.
These beef fajitas were super good. I only marinated the beef for about 30 minutes on the counter before cooking because I just don’t plan that far ahead. Anyway, still had delicious flavor. Thanks for a great recipe.
I made this recipe and doubled the marinade, I used a piece of top sirloin for the meat and marinated it only 2 hours. It was quite tasty!! I think next time, I’d leave the meat whole and grill it, then slice it afterwards.
This is some good stuff.did the recipe exactly as shown.and OMG it was authentic.
Really good. Used ribeye instead of strip steak and wished it would have been more tender. Marinade was excellent. Cooked with onion, red and yellow peppers. Will make again.
These were absolutely delicious! Wouldn’t change a thing!
This recipe is great only because of the marinade…which is the most important part. Prepared exactly as indicated, and my steak strips turned out delicious! I had low quality steaks that I did not like, so I tried this & so glad I did, the meat was actually moist & flavorful. I cooked the meat with red & green bell peppers, and red onion. My fixings included: Shredded lettuce, fresh tomato, shredded cheese, sour cream. I recommend using corn tortillas instead of flour.
I had never made anything mexican before, but I made this and it turned out to be delicious and my family loved it!
I added 2 tablespoons chili powder to my marinade. I didn’t have a fresh lime so I used two tablespoons of bottled lime juice. Use sirloin steaks and broiled them in the oven with an onion cut in wedges and separated in strips, and green and red peppers cut in strips. I moved the pan close to the flame the last few minutes to char everything a little. Marinating overnight made the meat so tender. Very good!
I did not have fresh cilantro so used dried. Otherwise followed the recipe as is. My husband and I both loved it.
My family’s ALL TIME FAVORITE…I marinate the meat for at least 1 day
This was very quick and easy to make. I will never use a packaged dry fajita mix again. There was not one bite left in the pan.This is a permanent family recipe from now on. It would just as well with chicken I would think. We put it on rice, not totillas.
We used marinated beef from the store. This is a easy recipe and healthy with the fresh red and yellow bell peppers.
I used skirt steak, marinated it overnight then grilled it & sliced it. These were the best tasting fajitas I have ever had! Our dinner guests were beside themselves. This is the only way to make fajitas!
I used skirt steak, marinated it overnight then grilled it & sliced it. These were the best tasting fajitas I have ever had! Our dinner guests were beside themselves. This is the only way to make fajitas!