Description
This Healthy Low Carb Steak Fajita Bowl is a flavorful and nutritious meal featuring tender flank steak marinated in a blend of spices and sautéed with vibrant bell peppers, onions, and cauliflower rice. Topped with creamy avocado and fresh cilantro, this dish offers a satisfying low-carb alternative to traditional fajitas, perfect for a quick and easy weeknight dinner.
Ingredients
Scale
Steak and Seasoning
- 12 ounces flank steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Mix-ins
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups cauliflower rice
Toppings and Garnish
- 1 medium avocado
- 1 lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the steak: Slice the flank steak across the grain into thin strips and place them in a bowl to ensure tender bites.
- Season the steak: Add olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the steak strips. Toss well to fully coat the meat with the spices for maximum flavor.
- Cook the steak: Heat a large skillet over medium-high heat and add the seasoned steak strips. Cook for 3 to 4 minutes until they are nicely browned. Remove the steak from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced red and green bell peppers, yellow onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are tender-crisp, retaining some bite and color.
- Heat the cauliflower rice: Add the cauliflower rice to the skillet with the vegetables and cook for 2 to 3 minutes, stirring occasionally, until heated through and slightly tender.
- Combine steak and finish: Return the cooked steak strips to the skillet. Squeeze fresh lime juice over the mixture and stir everything together to blend the flavors evenly.
- Serve and garnish: Divide the fajita mixture into serving bowls. Top each bowl with sliced avocado and a sprinkle of chopped fresh cilantro for a creamy, fresh finish.
Notes
- For extra heat, add sliced jalapeños when sautéing the vegetables.
- Cauliflower rice can be homemade or store-bought for convenience.
- Use flank steak or skirt steak, as they are both ideal for quick cooking and slicing against the grain.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and low-carb.
