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How to Cook Fajita Meat in a Skillet

by
author image Brynne Chandler
Emmy-award nominated screenwriter Brynne Chandler is a single mother of three who divides her time between professional research and varied cooking, fitness and home & gardening enterprises. A running enthusiast who regularly participates in San Francisco's Bay to Breakers run, Chandler works as an independent caterer, preparing healthy, nutritious meals for Phoenix area residents.
How to Cook Fajita Meat in a Skillet
Fajitas are a quick and healthy meal. Photo Credit tbralnina/iStock/Getty Images

Traditional fajita meat is marinated skirt steak, but fajitas can contain anything from chicken and shrimp to venison or even tofu. Cooking fajita meat in a skillet is simple, since the thin strips cook through very quickly. Before you cook fajita meat, let it marinate overnight to make it more tender and flavorful. Always cook fajita meat first, adding the vegetables at the end of the cooking time so that they stay crisp and retain their nutrients.

Step 1

Pour enough olive oil into the bottom of a frying pan to coat it. Any oil will work, but olive oil is high in heart-healthy omega-3 fatty acids and also adds flavor.

Step 2

Heat the frying pan over medium-high heat until you can just begin to smell the olive oil, and a little water flung into the pan sizzles.

Step 3

Add the fajita meat all at once. Let it sit for a few seconds, and then push and turn it with a wooden spoon or pancake turner.

Step 4

Let the fajita meat cook for seven to 10 minutes, stirring and turning the meat constantly. Take random samples with an instant-read thermometer to check for doneness. Beef is done at 145 degrees Fahrenheit, pork at 160 degrees Fahrenheit and chicken at 165 degrees Fahrenheit. Fish is done when it is opaque all the way through and flakes easily.

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