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Stir-fried beef fajita rice

This dish draws creativity from Tex-Mex beef fajitas and the Okinawan fusion dish ‘taco rice’, created by Okinawan restaurant owner Matsuzo Gibo in 1984.

  • serves

    4

  • prep

    20 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4

people

preparation

20

minutes

cooking

10

minutes

difficulty

Easy

level

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Thumbnail of Buen Provecho!

Buen Provecho!

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 300 g beef rump steak, thinly sliced
  • 2 tbsp vegetable oil
  • 1 red onion, thickly sliced
  • 4 garlic cloves, thinly sliced
  • 2 capsicums, thinly sliced (1 red, ½ yellow and ½ green)
  • 2 tsp Maggi seasoning (or soy sauce)
  • Salt and black pepper
  • ½ tsp sugar
For the meat marinade
  • 1 tbsp vegetable oil
  • 1 tbsp Maggi seasoning (or soy sauce)
  • 2 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tsp mild Korean chilli powder
  • ½ tsp cornflour
  • ½ tsp bicarb soda
To serve
  • 6 cups cooked Jasmine rice
  • 2 cups grated cheese
  • 1 tomato, roughly chopped
  • 3 cups lettuce, shredded
  • 1 avocado, roughly chopped
  • 1 small bunch coriander, roughly chopped
  • 1 cup good-quality tomato salsa
  • ½ cup sour cream
Marinating time: 10 minutes

Instructions

  1. In a medium bowl, combine the sliced beef and marinade ingredients and mix well to combine. Set aside until needed. Heat the oil in a large wok or frying pan over high heat. Add the onion, garlic and sliced capsicum with a generous pinch of salt and stir-fry until slightly softened. Use a slotted spoon to remove to a plate, then return the wok to high heat.
  2. Add an extra drizzle of oil (if needed) then add the marinated beef to the pan and allow to sear undisturbed on one side, until browned. Toss and stir-fry for a further minute, until almost cooked through, then return the vegetables to the pan. Season with the Maggi seasoning (or soy sauce), a generous pinch of salt, pepper and sugar and stir-fry to combine. Remove from the heat.
  3. To serve, divide rice between dishes and sprinkle with grated cheese. Spoon over the taco beef and vegetables and sprinkle with tomato, lettuce, avocado and coriander. Serve the stir-fried beef fajita rice with salsa and sour cream on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Buen Provecho!

Buen Provecho!

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 3 July 2024 3:48pm
By Adam Liaw
Source: SBS



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