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Spicy Beef Fajitas by Chef Edward Hayden

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By Irish Yogurts Clonakilty

Spicy Beef Fajitas By Irish Yogurts Clonakilty
  • To make the crème fraîche spread, very simply just mix all of the ingredients together until combined. Chill in the fridge until required.
  • To make the guacamole, add all ingredients (except the tomatoes, red onion and Crème Fraîche ) to a food processor or large mixing bowl and blitz (you can use a hand held blender if desired) until a relatively smooth puree has been achieved. Remove from the blender and mix in the Crème Fraîche, diced red onion and chopped tomatoes. Make sure this product is well chilled.
  • Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.
  • Add a little oil to the wok together with the chilli, garlic and sliced beef.
  • Allow the beef to seal off quite quickly. Next add in all of the sliced vegetables allow these to cook quickly for approximately 5 minutes on a high heat. (See TOP TIP below)
  • When the beef and vegetables are almost fully cooked, add in the sweet chilli sauce and allow to cook for a further 2-3 minutes. Sprinkle in the ground cumin at this stage also.
  • Correct the seasoning of the dish at this stage
  • Serve immediately with tortilla wraps, dips and Cajun potato wedges.
  • Edward's Handy Hint
  • The stir fry part of this recipe is also suitable for pork, duck or chicken. In this recipe I have given you the recipe for a number of the classical fajita accompaniments and in its entirety it makes for good family food.
    For the Beef Stir-Fry Mix:
  • 1 ½ lb/700g striploin/rib beef (cut into very thin strips)
  • 1 ½ mixed peppers (sliced thinly)
  • 1 medium onion (red or white-sliced thinly)
  • 1 red chilli-chopped very finely
  • 2 cloves of garlic-chopped
  • 5-6 mushrooms-sliced
  • ½ teaspoon of ground cumin
  • 4 tablespoons sweet chilli sauce
  • For the Crème Fraiche Spread:
  • 6floz/175ml of Irish Yogurts Clonakilty Half Fat Crème Fraîche
  • Juice and zest of 1 lime
  • Cracked black pepper
  • 1 tablespoon freshly chopped coriander/parsley
  • For the Guacamole:
  • 1 ripe avocado
  • 1 dessertspoon of chopped coriander/flat leaf parsley
  • Juice of ½ lemon
  • ¼ red chilli-chopped very finely
  • Pinch of Salt & Pepper
  • ½ small red onion-diced
  • 2 plum tomatoes (deseeded and diced)
  • 2 dessertspoons of Irish Yogurts Clonakilty Half Fat Crème Fraîche
  • Other Requirements:
  • 7oz/200g grated red cheddar cheese
  • 8-12 medium size flour tortillas
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