Fajita Seasoning Ingredients:
1 T cornstarch or arrowroot starch or tapioca starch
2 t chili powder
1 t sugar or 1 packet Truvia
1/2 t salt
1 t paprika
1/2 t onion powder
1/4 t garlic powder
1/2 t cayenne pepper
1/4 t cumin
1/4 t crushed red pepper flakes
2 pounds round steak or flank steak
fajita seasoning mix above
1 onion, thickly sliced
3 bell peppers, sliced into 1/2-inch strips
(can use red, orange, yellow or green)
1 cup beer (can use GF) or water
Directions for Crock Pot:
Season both sides of steaks with fajita seasoning. Slice into strips; set aside. Add vegetables to a 5-quart slow cooker. Toss with remaining fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 hours.
Directions for Stove Top:
Combine beer and seasonings and whisk together. Marinate meat in this for at least an hour. Put 1T olive oil in large skillet. When it is hot, add beef, without the marinade. Brown on both sides and remove to a bowl. You may have to do this in 2 batches. When you remove the last batch of meat from the marinade, place peppers and onions in the marinade and stir well, letting them sit until meat is cooked. When the last batch of meat is cooked remove everything from the pan. Add another T of olive oil to the skillet. When it is hot add the vegetables and remaining marinade to the skillet. Cook until desired tenderness.
Serve hot with warm tortillas, refried beans, sour cream, guacamole and shredded cheese, if desired. Goes great with some mexican rice.
|This is the GF Beer I used: Redbridge|