Luscious Low Carb Tender Beef Fajita Bowl
Indulge in the vibrant flavors of the *Luscious Low Carb Tender Beef Fajita Bowl*—a wholesome, keto-friendly spin on a Tex-Mex classic! This recipe features juicy, marinated flank steak seared to perfection and paired with sautéed sweet bell peppers and onions for a burst of color and flavor. Nestled on a bed of fluffy cauliflower rice, this dish is seasoned with bold spices like chili powder, cumin, and paprika, delivering a satisfying kick without the carbs. Ready in just 40 minutes, it's perfect for busy weeknights or meal prep, with optional toppings like creamy avocado and tangy sour cream to elevate every bite. Packed with protein and vibrant textures, this low-carb fajita bowl is as healthy as it is delicious!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Olive oil
- 2 tbsp Lime juice
- 3 Garlic cloves (minced)
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 Bell peppers (mixed colors, sliced)
- 1 Yellow onion (sliced)
- 4 cups Cauliflower rice (fresh or frozen)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Sour cream (optional, for topping)
- 1 Avocado (sliced, optional)
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper.
Place the flank steak in a large resealable bag or shallow dish and pour the marinade over it. Make sure the steak is evenly coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Remove the steak from the marinade, allowing excess marinade to drip off, and place it in the hot skillet.
Sear the steak for about 3-4 minutes per side for medium-rare or longer if you prefer your steak more cooked. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing it thinly against the grain.
In the same skillet, add the bell peppers and onion. Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender and slightly charred.
In a separate skillet over medium heat, cook the cauliflower rice for 5-7 minutes (or according to package directions), stirring occasionally, until heated through. Season with a pinch of salt if desired.
To assemble the bowls, divide the cauliflower rice among four bowls. Top each with an equal portion of sliced steak, sautéed peppers, and onions.
Garnish with freshly chopped cilantro. Add optional toppings such as sour cream and avocado slices, if desired. Serve immediately and enjoy your low-carb fajita bowl!
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 30.9 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4609 mg | 98% | |
*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.
