Fajita Stir Fry

Fajita Stir Fry | The Paleo Diet

This dish is an interesting fusion approach to stir fry. Traditional Latin spices combined with the kick of dark Jamaican rum make for an interesting marriage of flavors.


Serves 4

  • 4 T. extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 2 T. lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 pounds skirt steak, pounded thin and cut into 1-inch wide strips
  • 1 small yellow onion, cut into small wedges
  • 1 red bell pepper, cut into quarter-inch strips
  • 1 yellow bell pepper, cut into quarter-inch strips
  • 1 medium plum tomato, diced
  • 2 T. dark rum
  • ¼ cup fresh cilantro, chopped


1. Place meat in bottom of glass dish

2. Combine 2 T oil with garlic, lime juice, chili powder, and cumin in jar and shake well: pour over meat and marinate at least 2 hours in the refrigerator

3. Heat remaining oil in skillet over medium flame

4. Add meat strips in single layer and cook without stirring, one minute

5. Turn and continue cooking for one additional minute

6. Add onion and peppers and continue to cook for four minutes, stirring occasionally

7. Combine tomato and rum in small bowl, stir with fork and pour into skillet: cook one minute

8. Sprinkle with cilantro, remove from heat and cool three minutes

Live Well, Live Longer.
The Paleo Team

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