Fajita Seasoning/Spice Mix

Overview

Does anyone else have a problem finding Old Elpasso Fajita seasoning? I have no trouble finding their other products, just this one. In the end, I decided to create a recipe of my own. There are many fajita seasoning recipes around, but they are waaaay too hot for my partner's taste buds.

After much tweaking, I have come up with one that still leaves a tingle on your taste buds but doesn't have you rushing for a glass of milk!


Ingredients

• 3 tbsp corn flour
• 3 tsp salt
• 2 tsp sugar
• 2 tsp paprika powder
• 1/2 tsp chilli powder
• 1/4 tsp cayenne powder
• 1/4 tsp capsicum flakes (optional)
• 2 1/2 tsp chicken or beef stock powder
• 1.5 tsp onion flakes
• 1/2 tsp garlic granuals
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley

Method

1. Grind the garlic granules and onion flakes to a fine powder.
2. Add the dried oregano and parsley and grind for a little while to break the flakes up.
3. Add the rest of the ingredients and mix thoughrally.

Notes
Even though I give the option of using chicken or beef stock powder, I have found that the beef stock powder tastes great on chicken!

Beef Bulgogi

Overview

For those of you who live near a Costco, you can buy beef bulgogi and it is delicious. We first came across it whilst visiting our friends in Yass, NSW. My OH fell in love with it, so I had to find something that tasted close to the Costco version.

Whenever I do this recipe, I tend to make it in bulk and freeze it (uncooked). Traditionally, it should be served in lettuce cups, but I find some rice and steamed Asian vegetables is perfect.


Ingredients (Serves 10)

• 1kg beef, I used whatever "steak" is on special, usually sandwich or blade 
• 10 tsp light soy sauce 
• 4-5 tbsp white sugar 
• 1 bunch spring onion, thinly sliced 
• 4 tbsp minced garlic 
• 4 tbsp sesame seeds 
• 4 tbsp sesame oil (if prefer fragrant sesame oil) 
• 1 tsp ground black pepper 

Method

1. Slice the beef paper thin and place into a bowl. You need to cut the beef paper thin, it doent work with chunks or strips. Some recommend partially freezing the beef so you can cut it, but I find a sharp knife and room temperature is fine. 
2. Add the other ingredients, cover and refrigerate for 1 hour or over night (or put into containers and freeze) 
3. Cook in a frypan or flat grill. Mine always goes juicy so I sprinkle corn flour over the beef before I cook it to make the sauce stick to the beef. 
4. Serve with rice and steamed Asian vegetables.