This is the second in a two-recipe series for Kikkoman, a sponsor of Tasty Kitchen. The other recipe I posted here was for Panko Mozzarella Sticks (highly recommend!) and I continue to get positive feedback from those of you who’ve made them. For this one, I used a whole different Kikkoman product and made…fajitas!

 
Mmmm, does my house smell yummy. If you walked in right now, you’d drool.

 
Then you’d faint when you saw my laundry pile. But that’s another story!

Grab a sirloin steak and throw it into a dish or a Ziploc bag.

This is Ponzu sauce!

Pour it over the beef, add some lime juice, then cover it with plastic wrap (or seal the bag) and refrigerate it for at least a few hours. I like to do this step in the morning and let it marinate all day!)

Separately, slice two chicken breasts into strips and throw it in a bowl or plastic bag. Pour the ponzu sauce (with lime juice) over the top, cover (or seal) and marinate.

 
Now go…live your life!

To make the fajitas, wrap a stack of flour tortillas in aluminum foil and warm in the oven. (Though I went for the storebought stuff this time, try making homemade tortillas if you have the time—you won’t regret it!)

Slice up the veggies. I used onion and three colors of bell peppers because I love color, and because they were in my fridge! But I have made fajitas using sliced mushrooms, zucchini, and summer squash—anything you have on hand.

Heat some canola oil in a large skillet over high heat. You want to sizzle these veggie, baby!

Throw in the veggies and pour in a little Ponzu.

Let them cook over high heat for 4 to 5 minutes, or until they get a little color. You don’t want them to be soggy, though, so taste along the way and remove them while they’re still crisp.

Remove them to a plate and keep warm.

Grill up the steak until medium rare, about 1 1/2 to 2 minutes on both sides.

Remove the steak to a cutting board and let it rest while you cook the chicken.

Throw the chicken into the same skillet in which you cooked the veggies.

Flip and cook the chicken until it’s nice and brown (and done), then pour it onto a plate. Remove the tortillas from the oven and get whatever fixins you’d like: sour cream, cilantro, pico de gallo, guacamole (or just sliced avocado), chopped olives—just go for it!

Throw the veggies on the tortilla…

Then throw on the chicken.

Then I threw on some cheddar…

And sour cream, because I’m a bad, bad girl.

As for the beef, slice it very thinly. You’ll notice I took two different approaches with the chicken and the beef. For the chicken, I sliced it up, then marinated it, then cooked it. But for the beef, if you slice it before you cook it, you won’t be able to achieve medium rare doneness—it’ll cook too much and too fast. So I like to grill it in one piece, then slice away.

Pink and beautiful!

I loved these so much, I’m actually considering serving fajitas for our Fourth of July party. I can do a huge iron skillet on the grill itself, grill several sirloins, then just have a big spread set up with all the fixins.

It’ll be a mess…but a delicious one.

Enjoy! Here’s a link to the printable recipe: Ponzu Beef and Chicken Fajitas