Recipe created in partnership with Chef Christine Ha at The Blind Goat.
Japanese-Inspired Beef Fajitas
Yield
4-6 servings
Prep Time
20 minutes
Cook Time
6-12 minutes
kikkoman products used:
About this recipe
ingredients
Marinade:
4 tablespoons Kikkoman® Sushi Sauce (Unagi Tare), divided
2 tablespoons Kikkoman® Ponzu Citrus Seasoned Dressing & Sauce
2 tablespoons Kikkoman® Soy Sauce
1 teaspoon chili powder
1 teaspoon ground cumin
4 cloves garlic, minced
2 dashes Mexican hot sauce
Salt and pepper to taste
Fajitas:
2 pounds skirt steak
2 green bell peppers, julienned
1 onion, thinly sliced and halved
1 to 2 seeded and thinly sliced jalapeño peppers (optional)
Vegetable oil
2 limes, juiced
2 tablespoons chopped cilantro
Accompaniments:
Tortillas
Refried beans
Shredded cheese
Sour cream
Pico de gallo
Salsa
directions
- To prepare marinade, stir together 2 tablespoons sushi sauce, ponzu sauce, soy sauce, chili powder, cumin, garlic and hot sauce. Season with salt and pepper to taste.
- Toss steak with marinade; cover and chill at least 2 hours.
- To cook the fajitas, heat a thin layer of oil in an iron skillet over medium-high heat. Add vegetables to skillet and sauté until tender and slightly charred; remove from skillet.
- Raise heat to high and sear steak 2 to 6 minutes per side, depending on thickness. (Thinner skirt steak will cook much faster than outer skirt steak.) Remove from heat and let rest for 5 minutes.
- To serve, slice steak into thin strips; toss with sautéed peppers, onion and remaining 2 tablespoons sushi sauce. Squeeze lime juice over the top and garnish with cilantro. Serve with desired accompaniments.
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