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Pepper-Lime Veal Fajitas
Courtesy of The Beef Checkoff
Serve With:
Servings: 4
Seasoned rice Prep Time: 5 Min. Cook Time: 10 Min. Marinate: 10 MIn. What you need:
(click + to add ingredients to your shopping list)
+ 1 lb. veal shoulder cutlets, cut 1/8" to 1/4" thick (may use scallopini)
+ 1 Tbsp. olive oil + 2 medium red or yellow bell peppers, cut into 3/4" wide strips + 1 medium onion, sliced + 8 small flour tortillas, warmed + chopped fresh cilantro + Salsa Marinade: + 3 Tbsp. fresh lime juice + 1 Tbsp. olive oil + 2 cloves garlic, minced What to do:
1. Pound veal cutlets to 1/8" thickness; cut into 3" x 1" strips. Combine marinade ingredients. Stir in veal. Refrigerate 10 min.
2. Heat 1/2 Tbsp oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 min. or until crisp-tender. Remove. 3. Remove veal; discard marinade. Heat 1/2 Tbsp oil in same skillet over medium-high heat. Stir-fry 1/2 of veal 1 to 2 min. or until just cooked through; remove. (Do not overcook.) Repeat with remaining veal. 4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa. Recipe Courtesy of The Beef Checkoff Customer Reviews for this Recipe
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