High Protein Low Carb Steak Fajita Bowl
A delicious and nutritious bowl filled with steak, veggies, and healthy toppings.
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.
Notes
You can customize your bowl with additional toppings like salsa, shredded cheese, or hot sauce.