Steak Fajita Egg Rolls

Ingredients

  • 1/2 lb Raw Steak any cut you like
  • 1 Red Onion
  • 1 Red Pepper
  • Mushrooms handful
  • 1 Avocado
  • 4 tbsp Coconut Aminos
  • 1 tbsp Olive Oil
  • 1 tbsp Cumin
  • Eggroll Wrappers
  • 1 tbsp Garlic Powder
  • 1 tbsp Paprika
  • 1/2 tbsp Aleppo Chili chili powder works
  • 1 Lime
  • Spray Oil your choice
  • 1 pinch Salt
  • 1 pinch Pepper
  • Shredded Cheese

Instructions

  • Get prepped! Thinly slice raw steak (any cut you like), slice red onion, red pepper and mushrooms. Also slice a half of an avocado.
  • Marinate! Throw all your veggies (except avocado) in a giant bag or bowl. Add in coconut aminos, olive oil, cumin, salt, pepper, garlic powder, paprika, juice from lime, and Aleppo Chili (or chili powder works). Let marinate for a least a half hour, but up to 12 hours in the fridge!
  • Cook up the steak. Salt and pepper it and cook in a spray of oil until it’s just cooked through. Add a splash of coconut aminos garlic sauce (or soy) and let cook off. Remove from pan.
  • Sauté the veggies! Since there is oil in the marinade you shouldn’t really have to add any extra to the pan. Cook for a few minutes until they are soft. Let them come to room temperature before rolling the egg rolls. Same with the steak!
  • Take an eggroll wrapper and inside add your steak, veggies, a couple of slices of avocado and a tablespoon of your favorite shredded cheese. Spray each eggroll with olive oil and Air fry at 350 for 7 minutes, flip and do another 5 or until crunchy. You could also bake these at 425 for around 10-15 min.

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