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Red Curry Steak Fajitas – paleo recipe
Stav Kogan

Red Curry Steak Fajitas

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 TBSP red curry paste
  • ¼ cup olive oil
  • ¼ cup lime juice
  • 1 TBSP honey
  • 2 tsp coconut aminos
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • ½ tsp sea salt
  • 2 lb skirt steak (or your favorite cut), sliced
  • 1 red or orange bell pepper, sliced
  • ½ yellow onion, sliced
  • ¼ cup chopped, fresh cilantro
  • 3 TBSP coconut oil

Method
 

  1. Serves 4 Prep Day: In a food processor, blend the sauce ingredients until smooth.
  2. Place the sauce in airtight container #1, and refrigerate until needed.
  3. Place the steak slices in airtight container #2, and refrigerate until needed.
  4. Place the sliced bell pepper and onion in airtight container #3, and refrigerate until needed.
  5. Place the cilantro and coconut oil in separate airtight containers (#4 and #5), and refrigerate the cilantro only.
  6. In an electric skillet set to medium heat, heat the coconut oil.
  7. Add the bell pepper and onion, and cook, stirring occasionally, until softened, about 3 minutes.
  8. Add the steak, and cook, stirring occasionally, until the steak has browned, about 3 minutes.
  9. Add the red curry sauce, and stir.
  10. Simmer, uncovered, for 1-2 minutes or until the steak is done and the sauce is warm.
  11. Serve with a sprinkle of chopped cilantro on top.

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