For when it’s too dang hot (or cold) to fire up the grill!

Oh, summer. I feel like half the country has this idyllic summer experience with warm days, nice evenings on the patio, long day hikes and swinging in a hammock.

Then there’s the south. Our spring is more like your summer. No outdoor activities are done between the hours of 11 am and 6 pm because, um, you might die. At least it’s a wet heat…

So here’s a recipe to salute everyone in the south. Because sometimes, it’s even too hot to grill.

stir fry fajitas

I got this recipe from my father-in-law and thought wow, what a clever idea. It’s just a stir fry, but with fajita seasoning, and it hits the spot when you’re craving fajitas (or hosting a party) and the weather just isn’t cooperating.

The only real recipe note here is that if you’re using venison, do tenderize it. Otherwise you’ll end up chewing… and chewing… and, well, I think you get the picture.

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Stir-Fry Fajitas
Ingredients
  • 2 pounds round steak tenderized and sliced against the grain into strips
  • 1 tbsp olive oil
  • 1 lime
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp granulated garlic
  • 1 tsp Tony Chachere‚Äôs Original Creole Seasoning
  • 1/4 cup vegetable or other high heat oil
  • Toritllas for serving
  • guacamole for serving
  • salsa for serving
  • lime wedges for serving
Instructions
  1. Add the spices, the juice of one lime, and 1 T of olive oil to the meat and massage into it until it's all covered with the rub. Let sit 10-15 minutes (or in the fridge up to overnight). 

  2. Heat a large skillet or wok over medium-high heat. Add enough oil to cover the bottom of the pan. Once it glistens with heat add the meat, working in batches. Fry the meat, tossing occasionally, until it starts to sear and it's cooked all the way through. Remove, wipe the pan down if the bottom is starting to burn, and add more oil and meat and repeat.   

  3. Serve warm with tortillas, guacamole, salsa, and lime wedges to garnish. 

Posted in Venison
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