AI-generated photo.
American · Signature, Tex-Mex · United States
Beef fajitas
Also called fajitas
Beef fajitas (fajitas), a Tex-Mex dish from the United States.
Pai editors’ mark 5 / 5
Plan, list, and collections
Beef fajitas is cooked in Tex-Mex as its own plate, not as a copy of a restaurant menu. Sear the beef and vegetables very hot so they char at the edges, and serve them with warm tortillas and lime. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
82
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 35%
- Carbs 33%
- Fat 33%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 29 g of protein in the serving.
Watch · Low sodium
About 655 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Beef sirloin152 kcal
- Flour tortilla122 kcal
- Olive oil31 kcal
- Yellow onion15 kcal
- Red bell pepper13 kcal
- Ground cumin2 kcal
Glycemic load
Estimated glycemic load for this count: 17.2. The bands come from the ingredient table.
Portion
One serving, as written, is about 338 kcal.
Allergens. Gluten, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 338 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap beef sirloin for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 338 kcal | 17% |
| Protein | 29 g | 58% |
| Carbohydrate | 27.2 g | 10% |
| Fiber | 3.3 g | 12% |
| Total sugars | 5.3 g | 11% |
| Fat | 12.2 g | 16% |
| Saturated fat | 3.6 g | 18% |
| Cholesterol | 69 mg | 23% |
| Sodium | 655 mg | 28% |
| Potassium | 623 mg | 13% |
| Calcium | 109 mg | 8% |
| Iron | 4 mg | 22% |
| Magnesium | 47 mg | 11% |
| Zinc | 5.1 mg | 46% |
| Vitamin A | 92 mcg | 10% |
| Vitamin C | 69 mg | 77% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 17 mcg | 14% |
| Thiamin (B1) | 0.3 mg | 27% |
| Riboflavin (B2) | 0.3 mg | 23% |
| Niacin (B3) | 10.7 mg | 67% |
| Vitamin B6 | 0.9 mg | 53% |
| Folate | 84 mcg | 21% |
| Vitamin B12 | 1.3 mcg | 56% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Grill pan or grill
- Tongs
- Scale
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin1 lb450 g
Red bell pepper2 peppers200 g
Yellow onion1 onion150 g
Lime juice1 tbsp20 ml
Ground cumin1 tsp2 g
Chili flakes0.5 tsp2 g
Flour tortilla8 tortillas160 g
Cilantro0.25 cup10 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap beef sirloin for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Beef fajitas. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, red bell pepper, yellow onion, lime juice, ground cumin, chili flakes, flour tortilla, cilantro, kosher salt, olive oil. Beef fajitas is cooked in Tex-Mex as its own plate, not as a copy of a restaurant menu. Sear the beef and vegetables very hot so they char at the edges, and serve them with warm tortillas and lime. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Beef fajitas is cooked in united states. Also called fajitas. Grilled food keeps cooking after it leaves the grate. Pull it just before your cue.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Beef fajitas, until the edges take a little color. Pat the surface dry before it hits the pan, or it will steam instead of brown.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Beef fajitas at a hot grate, about 450°F / 232°C. Start checking at 12 minutes. Beef fajitas is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was a hot grate, about 450°F / 232°C.
Grill 12 min
- 🇺🇸 United StatesNorth Americasig-united-states-beef-fajitas-step-4
Beef fajitas, step 5
Step 5 · Beef fajitas
5Check the center of Beef fajitas, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇺🇸 United StatesNorth Americasig-united-states-beef-fajitas-step-5
Beef fajitas, step 6
Step 6 · Rest 5 min
6Rest Beef fajitas for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in united states, with the sauce or garnish that belongs to it. Film Beef fajitas in this shot order and no other: the table set with the garnish in a small bowl; the sauce coating a spoon; a cooling rack and a waiting towel; cheese melting only after the boil stops. Slate words for the editor: enamel, zester, velvety, quiet, jasper, basket, trivet, shimmer, mist, grove.
Rest 5 min
How you know it is done
Beef fajitas is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was a hot grate, about 450°F / 232°C.
If it goes wrong
- Beef fajitas looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Beef fajitas turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Beef fajitas, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Beef fajitas belongs to Tex-Mex. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Sear the beef and vegetables very hot so they char at the edges, and serve them with warm tortillas and lime.
Allergens in the required list: Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.