Keto Classic Beef Fajitas
Savor the bold flavors of Keto Classic Beef Fajitas, a healthy twist on a Tex-Mex favorite, crafted with tender marinated flank steak and caramelized bell peppers and onions. This low-carb recipe combines zesty lime juice, smoky cumin, and a hint of chili powder for a perfectly balanced marinade that infuses the steak with rich flavor. The quick skillet method ensures juicy beef and golden vegetables in just minutes, while fresh cilantro adds a vibrant finishing touch. Perfect for keto diets, these fajitas are a deliciously satisfying meal that’s ready in only 30 minutes. Serve them as-is for a no-fuss dinner or pair with lettuce wraps for a complete keto-friendly experience.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 medium Bell peppers
- 1 large Onion
- 1 tablespoon Avocado oil
- 2 tablespoons Cilantro leaves
Instructions
In a medium bowl, mix together 2 tablespoons of olive oil, lime juice, soy sauce, ground cumin, chili powder, garlic powder, salt, and black pepper to create the marinade.
Place the flank steak in a glass dish or a resealable plastic bag and pour the marinade over the steak, making sure it is well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Slice the bell peppers and onion into thin strips.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the bell peppers and onion. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized. Remove from the skillet and set aside.
Remove the flank steak from the marinade and pat dry with paper towels to remove excess marinade.
In the same skillet, add 1 tablespoon of avocado oil over medium-high heat. Once hot, add the flank steak. Cook for 3-4 minutes on each side until the steak reaches your desired level of doneness.
Remove the steak from the skillet and let it rest for about 5 minutes before slicing it thinly against the grain.
Return the cooked beef slices and vegetables to the skillet, tossing them together for a minute to combine and reheat.
Serve the fajitas immediately, garnished with fresh cilantro leaves.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4205 mg | 183% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 23.2 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2892 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
