One Pan Beef Fajitas
If you're looking for an easy dinner the whole family will love, this one's for you.
These beef fajitas have been on rotation in our house for a while now and my kids absolutely love them. Everything goes into one pan, which means less mess and less washing up — always a win on a busy weeknight.
The marinade is the secret here. A simple mix of spices, tapioca and a little bicarb tenderises the steak beautifully so it comes out perfectly juicy every time. You do need to plan a little ahead to let it marinate, but the hands-on time is minimal.
Serve it up with guacamole, a corn salad and your favourite wraps and you've got a dinner that feels a little bit special without any of the fuss.
One Pan Beef Fajitas
Gluten free, dairy free, egg free, nut free
Serves 4
Ingredients:
400g rump steak, thinly sliced
1 tsp cumin
1 tsp paprika
½ tsp coriander
½ tsp bicarb soda
1 tbsp tapioca flour
Juice of half a lemon or lime
1 tbsp olive oil
1 red onion, sliced
1 green capsicum, finely sliced
1 red capsicum, finely sliced
Instructions:
Add the sliced steak, spices, bicarb, tapioca, lemon or lime juice, and olive oil to a large bowl. Mix well until the steak is evenly coated.
Add the sliced onion and capsicum to the bowl, give it another mix, then cover and pop it in the fridge to marinate for at least one hour.
When you're ready to cook, preheat your oven to 180°C. Spread everything out across a large baking tray in a single layer. Spray the veggies with a little extra oil.
Bake for 20 minutes or until the steak is cooked through and the vegetables are golden at the edges.
Transfer to a serving bowl and serve with your favourite sides.
We love ours with guacamole, corn salad and wraps — but you can keep it simple with whatever you have on hand. Sour cream (or a dairy-free alternative), fresh coriander, sliced avocado and a squeeze of lime all work beautifully too.
Notes:
Make sure to slice the steak as thinly as you can — this helps it cook quickly and evenly in the oven, and the marinade does a great job of keeping it tender.
This recipe works just as well with finely sliced chicken thighs if you prefer chicken or want a more budget-friendly option. Cook as per the recipe — just make sure the chicken is cooked through before serving.
If you have time, marinate the steak for 2–3 hours or even overnight in the fridge. The longer it sits, the better the flavour.
Leftovers keep well in the fridge for 2 days and are great reheated in a pan.
Looking for more simple, family-friendly dinners like this one? My What's For Dinner? ebook has 21 of my favourite gluten-free, dairy-free recipes organised into themed nights so you always know what's on the table.
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What’s For Dinner? Ebook
What’s For Dinner? Companion Guide
What’s For Dinner?
Gluten-Free, Dairy-Free Dinner Inspiration for the Whole Family
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What’s For Dinner? Companion Guide
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A customisable weekly meal planner with sample meal plans using recipes from the ebook (plus a blank version for printing)
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