BEEF FAJITAS — Melanie Marino

Preparation time: 45 minutes

Cooking time: 20 minutes

Serves 4-6

Ingredients

1 cup rice

1 teaspoon minced garlic

3 tablespoons barbecue sauce

2 tablespoons sweet chilli sauce

1 teaspoon ground cumin

1 teaspoon ground coriander

500 g beef, cut into strips

250 g cherry tomatoes, quartered

400 g can corn sliced from the cob

1 Lebanese cucumber, diced

2 tablespoons lemon juice

Olive or canola oil spray

1 red onion, sliced

1 red capsicum, deseeded and sliced

200 g button mushrooms, sliced

1 tablespoon chopped jalapeno chillies

2 tablespoons chopped fresh coriander

12 flour tortillas

12 lettuce leaves

Fajita or taco sauce, to serve

Directions

Cook rice according to packet instructions. Combine garlic, sauces, spices and beef in a plastic bag. Massage to evenly coat meat. Refrigerate for 15-30 minutes to marinate. Meanwhile, to make salsa, combine tomatoes, corn, cucumber and lemon juice in a small bowl. Spray a nonstick frypan with oil and cook onion, capsicum and mushrooms over medium-high heat until soft. Add meat and cook until browned. Stir through chillies and coriander. Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible. To assemble fajitas, line tortillas with lettuce, top with meat mixture, salsa and taco sauce and roll up. Serve with rice.