About the Dish

  • Grass-Fed Fajita Beef

    Grass-Fed Fajita Beef

  • Shallot

    Shallot

  • Garlic

    Garlic

  • Lime

    Lime

  • Tamari

    Tamari

  • Turbinado Sugar

    Turbinado Sugar

  • Red Pepper Flakes

    Red Pepper Flakes

  • Arugula

    Arugula

  • Carrot

    Carrot

  • Cilantro

    Cilantro

  • Mint

    Mint

  • Toasted Peanuts

    Toasted Peanuts

METHOD

1
In a bowl, toss beef with 1 teaspoon cooking oil and 1/4 teaspoon kosher salt.
2
MISE EN PLACE • Peel, halve and thinly slice shallot. • Peel and mince garlic clove. • Zest and halve lime. Cut 1 half into wedges; juice remaining half. • Discard any tough arugula stems. • Peel carrot. Shave carrot strips with the peeler. • Pick cilantro. • Pick and thinly slice mint leaves.
3
In a large bowl, whisk together shallot, garlic, 1 tablespoon olive oil, lime juice, tamari, sugar and chili flakes (using the full amount of chili will yield a somewhat spicy dish; use less if you prefer),
4
Place a large skillet over medium-high heat. When skillet is hot, add beef in a single layer. Cook without disturbing until browned on bottom, 2-3 minutes.
5
• Flip beef. Cook, stirring, until beef is browned on all sides, 1-2 minutes. • Transfer to bowl with shallot dressing, and toss to coat. Let stand 3-5 minutes.
6
Toss in arugula, carrot, cilantro, mint and lime zest.
7
• Divide salad between two plates. • Top with peanuts. Serve with lime wedges, and enjoy!

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