Filipino Beef Fajitas… It’s what’s for #dinner.

Hey there! Hi there! Ho there! Haha, I’ve been watching too many Mickey Mouse Clubhouse episodes.

Today, I’m sharing with you one of my favorites. To be honest, I have many Filipino favorites. It’s a nostalgia thing, I think. My maternal grandparents lived with us for the bulk of my childhood, and I loved coming home to my Nanay’s comforting meals. No matter what she made, I devoured. Pretty much any of her dishes were my favorite dishes.

She could do no wrong! I swear to you, it could be a dish of just vegetables in shrimp paste sauce, and I’d cry tears of happiness. Pile that on top of a bed of steaming hot white rice, and I was a happy little camper. Every dish she made was just that good and epitomized the love she had for her family. To this day, I believe cooking and sharing a meal with someone you love is the best unspoken “I love you”. And I think that’s why I like to make Filipino food. I like to make Filipino dishes to 1) remember the good old days, 2) remember her, and 3) share the warm, fuzzy feelings of comfort with my loved ones.

Don’t worry though, I don’t always cook Filipino dishes (gasp!). I like to mix it up. I normally cycle through the dishes I know and rotate them so we have a nice blend of Mexican, Filipino, Italian, and American dinners.

If you’re not sure what to make for dinner for the week, I suggest you write down ALL the dishes you know how to make and categorize them. In fact, start a word document on your computer so you can update as you learn more dishes. THEN anytime you’re not sure what to make, open that document up and scan through it. You might find the inspiration you’re looking for!

Without further ado, here’s my recipe for Filipino Beef Fajitas — it’s pretty much Filipino Bistek with added veggies. When you’re finished making it, pile it on top of some steaming hot white rice. Nom nom nom.

‘Til the next time.
– E


Filipino Beef Fajita

  • 1.5 pounds of sliced beef (I like to use skirt steak or even flap meat will do)
  • 1 red or green bell pepper, sliced (if you like more vegetables to your meat ratio, you can definitely add a second bell pepper)
  • 1 white onion, sliced
  • 3-4 cloves of garlic, minced
  • 1/4 cup of low-sodium soy sauce
  • Juice from 1-2 limes (I like the lime flavor, so I tend to use 2 limes. However, some folks don’t like it super sour, so I suggest starting with 1 lime and then adding from there)
  • salt & pepper, to taste
  • 1/4 cup of water, optional
  1. Mix the soy sauce and lime juice together. Again, I like this dish on the more sour side, but if you don’t or you’re not sure, just add 1 lime at a time. After you have the marinade to your liking, add it to a bowl with the thinly sliced beef. Let it marinade for 20-30 minutes.
  2. Heat up a little bit of oil in a skillet. Add the onions and cook for a couple of minutes, just so you can get the onions a little translucent. Then add the minced garlic. Make sure NOT to burn the garlic.
  3. Next add the thinly sliced beef, keeping the marinade to the side. We’ll use that at the end. Cook the beef thoroughly, then add the bell peppers. Once the bell peppers start to wilt and get a bit pliable (not cooked, but almost to that point) add the marinade in. Salt and pepper everything and stir to finish cooking the peppers.
  4. If you like a lot of sauce, you can then add the 1/4 cup of water to the end. If you’re not a big sauce person, you can skip it.

And that’s it! Easy peasy, lemon squeezy. Haha.