Beef fajitas
Australian Sports Commission
1 cup rice (omit for Low Fuel)
1 teaspoon minced garlic
3 tablespoons barbecue sauce
2 tablespoons MAGGI Chilli Sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
500 g beef, cut into strips
250 g cherry tomatoes, quartered
400 g can corn kernels, rinsed and drained
1 Lebanese cucumber, diced
2 tablespoons lemon juice
olive or canola oil spray
1 red onion, sliced
1 red capsicum, deseeded and sliced
200 g button mushrooms, sliced
1 tablespoon chopped jalapeno chillies
2 tablespoons chopped fresh coriander
12 flour tortillas
12 lettuce leaves
taco sauce, to serve
Cook rice according to packet instructions (omit for Low Fuel). Combine garlic, sauces, spices and beef in a plastic bag. Massage to evenly coat meat. Refrigerate for 15-30 minutes to marinate. Meanwhile, to make a salsa, combine tomatoes, corn, cucumber and lemon juice in a small bowl. Spray a nonstick frypan with oil and cook onion, capsicum and mushrooms over medium-high heat until soft. Add meat and cook until browned. Stir through chillies and coriander. Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible. To assemble fajitas, line tortillas with lettuce, top with meat mixture, salsa and taco sauce and roll up. Serve with rice (if using).
Serves 4-6
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Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to use the quantities indicated in red and opt for a smaller serve size. |
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Angie Bainbridge