High Protein Low Carb Steak Fajita Bowl Recipe: The Ultimate Fajita Bowl
Introduction to High Protein Low Carb Steak Fajita Bowl
Are you looking for a delicious meal that is both high in protein and low in carbs? Look no further than this delightful High Protein Low Carb Steak Fajita Bowl! Packed with vibrant vegetables, flavorful steak, and wholesome ingredients, this dish is perfect for anyone wanting to enjoy a satisfying meal without compromising on health. Let’s dive into this wonderful recipe that is not only easy to make but also full of flavor!
A Personal Story Behind My High Protein Low Carb Steak Fajita Bowl Journey
I remember the first time I tried a steak fajita bowl at my favorite local restaurant. The combination of tender steak, colorful peppers, and creamy avocado made my taste buds dance with joy. Since then, I’ve been on a mission to recreate that delicious experience at home, ensuring it’s not only tasty but also nutritious. This recipe has become a staple in my kitchen, and I can’t wait for you to enjoy it as much as I do!
What Makes This High Protein Low Carb Steak Fajita Bowl Recipe Special?
This recipe stands out because it combines lean skirt steak with a medley of vegetables, creating a hearty yet low-carb meal. The use of spices like chili powder and cumin adds a depth of flavor that is simply irresistible. Plus, it’s customizable! You can add your favorite toppings, making it a versatile dish that suits everyone’s palate. The balance of protein, fiber, and healthy fats makes this bowl not just satisfying but also nourishing.
The Full High Protein Low Carb Steak Fajita Bowl Recipe
Ingredients
- 2 Tbsp. vegetable oil, divided
- 1/2 yellow onion, sliced into half moons
- 2 bell peppers, seeds and ribs removed, thinly sliced
- Salt and pepper to taste
- 1 lb. skirt steak, cut into 1/2″ slices
- Juice of 1/2 lime
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 4 cups cooked brown rice
- 1 avocado, thinly sliced
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn, thawed and warmed
- 1 Tbsp. finely chopped fresh cilantro
- Sour cream for drizzling
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- In a large skillet over medium heat, heat 1 Tbsp. of oil. Add the sliced onions and bell peppers, seasoning them with salt and pepper. Cook until the onions are translucent and the peppers are tender, about 7 to 10 minutes. Transfer the cooked vegetables to a plate and set aside.
- In the same skillet over medium-high heat, heat the remaining 1 Tbsp. of oil until very hot, about 30 seconds. Carefully arrange the skirt steak in the pan, pouring lime juice over it. Sprinkle in the chili powder and cumin, seasoning with salt and pepper. Cook the steak undisturbed for about 2 to 3 minutes until browned. Continue cooking while stirring occasionally to your preference, about 2 minutes more for medium. Transfer the cooked steak to another plate.
- Divide the cooked brown rice among serving bowls. Top each bowl with the cooked steak, onions, bell peppers, avocado, black beans, and warmed corn. Sprinkle with fresh cilantro and drizzle with sour cream for added creaminess.
Serving Suggestions and Variations for High Protein Low Carb Steak Fajita Bowl
This High Protein Low Carb Steak Fajita Bowl is delicious as is, but you can easily personalize it with your favorite toppings! Consider adding salsa for a fresh kick, shredded cheese for extra creaminess, or a dash of hot sauce for those who enjoy some heat. You can also swap brown rice for cauliflower rice to make it even lower in carbs. The possibilities are endless, making it a fun and flexible dish for the whole family!
Frequently Asked Questions About High Protein Low Carb Steak Fajita Bowl
Q: Can I use a different type of meat?
A: Absolutely! While skirt steak is delicious, you can use chicken or shrimp if you prefer. Just adjust the cooking times accordingly.
Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free, making it suitable for those with gluten sensitivities.
Q: How can I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the components ahead of time and assemble the bowls just before serving for maximum freshness.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 480
- Servings: 4
High Protein Low Carb Steak Fajita Bowl
Equipment
- Large Skillet For cooking the steak and vegetables.
Ingredients
Main Ingredients
- 2 Tbsp. vegetable oil divided
- 0.5 each yellow onion sliced into half moons
- 2 each bell peppers seeds and ribs removed, thinly sliced
- 1 lb. skirt steak cut into 1/2" slices
- 0.5 each lime juiced
- 0.5 tsp. chili powder
- 0.5 tsp. cumin
- 4 cups cooked brown rice
- 1 each avocado thinly sliced
- 1 cup black beans drained and rinsed
- 1 cup frozen corn thawed and warmed
- 1 Tbsp. fresh cilantro finely chopped
- to taste sour cream for drizzling
Instructions
- In a large skillet over medium heat, heat 1 Tbsp. of oil. Add the sliced onions and bell peppers, seasoning them with salt and pepper. Cook until the onions are translucent and the peppers are tender, about 7 to 10 minutes. Transfer the cooked vegetables to a plate and set aside.
- In the same skillet over medium-high heat, heat the remaining 1 Tbsp. of oil until very hot, about 30 seconds. Carefully arrange the skirt steak in the pan, pouring lime juice over it. Sprinkle in the chili powder and cumin, seasoning with salt and pepper. Cook the steak undisturbed for about 2 to 3 minutes until browned. Continue cooking while stirring occasionally to your preference, about 2 minutes more for medium. Transfer the cooked steak to another plate.
- Divide the cooked brown rice among serving bowls. Top each bowl with the cooked steak, onions, bell peppers, avocado, black beans, and warmed corn. Sprinkle with fresh cilantro and drizzle with sour cream for added creaminess.