Warrendale Wagyu Fajitas

Main courseServes 4

A beefy twist on a spicy Mexican favourite, step aside chicken breast – Wagyu steak is here! This simple and tasty recipe from the team at the award winning Warrendale Wagyu in East Yorkshire makes an easy weekend supper just a little bit more special. For more information and to order their range of products online visit www.warrendale-wagyu.co.uk


500g of Wagyu Stir Fry steak strips

1tbsp of olive oil

2 yellow peppers (deseeded and thinly sliced)

2 red peppers (deseeded and thinly sliced)

2 red onions (thinly sliced)

400g tin of red kidney beans

200g cherry tomatoes (halved)

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

Fresh coriander, roughly chopped

1 red chilli, chopped


  1. Start by seasoning the Wagyu steak strips with salt and pepper.
  2. Heat a large frying pan to a medium heat with olive oil and stir fry for 2 minutes, do not cook the steak all the way through at this stage. Remove the steak strips from the pan and set aside to rest.
  3. To the same pan, add a little more oil, peppers and red onion and stir fry for 5 minutes or until just softened.
  4. Add the cumin, coriander and paprika and season to taste with salt and pepper and cook for a further minute.
  5. Stir in the kidney beans, cherry tomatoes and rested steak strips.
  6. Cook for a further 2-3 minutes or until the beans and beef are hot then stir in the chopped chilli at the last moment.
  7. Take off the heat, scatter over the chopped coriander and a squeeze of lime.
  8. Serve in warmed tortilla wraps with shredded lettuce and sour cream – enjoy!