It is 6pm and your body is craving something fresh and filling. You want those bold Mexican flavors without the heavy carb slump later. This low carb steak fajita bowl is the perfect solution for your healthy reset.
This dish brings all the sizzle of a restaurant to your kitchen. It is bright, colorful, and makes your home smell incredible. You will love how simple it is to feel nourished and satisfied right now.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy weeknight dinners. It packs a massive protein punch to keep you energized. Using cauliflower rice keeps things light while soaking up all the savory juices.
It is also a meal prep dream for your work week. The flavors actually get better as they sit in the fridge. You can feel confident serving this to picky eaters who love steak and peppers.
Simple Method
You do not need fancy equipment to master this one-skillet wonder. We start by searing the steak quickly at high heat. This locks in the moisture for tender, juicy strips every time.
Next, we char the vegetables until they are just soft enough. Even if you are a beginner, you can handle this easy cooking process. It is mostly about the sizzle and a quick toss!
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Fresh produce makes this low carb steak fajita bowl really shine.
- 1.5 lbs flank steak, sliced into thin strips
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 medium yellow onion, sliced into strips
- 1 pound cauliflower rice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced
Step-by-Step Directions
- In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create the fajita seasoning.
- In a large skillet or wok, heat 1 tablespoon of olive oil over high heat until shimmering.
- Add the steak strips in a single layer and sear for 2-3 minutes until browned; remove steak from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat.
- Add the bell peppers and onions; sauté for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
- Return the steak to the skillet, sprinkle with the fajita seasoning, and toss for 1-2 minutes to incorporate flavors.
- In a separate skillet or microwave, steam the cauliflower rice for 3-5 minutes until tender.
- Squeeze fresh lime juice over the steak and vegetable mixture and stir in chopped cilantro.
- Divide the cauliflower rice into four meal prep containers or bowls and top with the steak and pepper mixture.
- Garnish with avocado slices immediately before serving.
Best Ways to Enjoy It
Serve this bowl warm with a generous squeeze of extra lime. The citrus cuts through the richness of the steak perfectly. You can add a dollop of Greek yogurt for a creamy finish.
Pair this with a cold sparkling water and fresh lime wedges. It is a refreshing spring meal that feels light yet indulgent. Sit back, relax, and enjoy your hard work!
Storage & Reheating
This low carb steak fajita bowl stays fresh in the fridge for 4 days. Store the avocado separately to prevent it from browning. Use airtight glass containers to keep the veggies crisp.
Reheat in a skillet over medium heat for 3-5 minutes. This helps maintain the tender texture of the steak. You can also microwave for 90 seconds if you are in a rush.
Tips for Best Results
- Always slice your steak against the grain for maximum tenderness.
- Do not skip the high heat sear on the steak strips.
- Wait to add the avocado until just before you eat.
- Use a cast iron skillet to get those classic charred edges.
- For a spring twist, add some sliced radishes for extra crunch.
- Double the seasoning batch to save time next week.
- Pat the steak dry with paper towels before searing.
Ways to Switch It Up
- Swap the flank steak for shrimp or chicken breast.
- Add a pinch of cayenne if you love extra heat.
- Use frozen cauliflower rice to save extra prep time.
- Stir in some baby spinach at the end for more greens.
Quick Answers
Can I use a different cut of steak?
Yes, sirloin or skirt steak work beautifully here. Just ensure you slice them thin for quick cooking. Flank steak is great because it is lean and flavorful.
Is this recipe kid-approved?
Absolutely! Most kids love the mild smoky flavor of the steak. You can serve theirs with a side of cheese or tortillas if they prefer.
How do I keep the steak from getting tough?
The secret is not overcooking it. Only sear the steak for 2-3 minutes. It will finish cooking when you toss it back with the peppers.
I hope this fresh and flavorful bowl makes your healthy reset feel easy and delicious. It is the perfect way to bring some sunshine to your dinner table. Happy cooking!
— Lidia
Low Carb Steak Fajita Bowl
Ingredients
- 1.5 lbs flank steak, sliced into thin strips
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 medium yellow onion, sliced into strips
- 1 pound cauliflower rice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado , sliced
Instructions
- In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create the fajita seasoning.
- In a large skillet or wok, heat 1 tablespoon of olive oil over high heat until shimmering.
- Add the steak strips in a single layer and sear for 2-3 minutes until browned; remove steak from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat.
- Add the bell peppers and onions; sauté for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
- Return the steak to the skillet, sprinkle with the fajita seasoning, and toss for 1-2 minutes to incorporate flavors.
- In a separate skillet or microwave, steam the cauliflower rice for 3-5 minutes until tender.
- Squeeze fresh lime juice over the steak and vegetable mixture and stir in chopped cilantro.
- Divide the cauliflower rice into four meal prep containers or bowls and top with the steak and pepper mixture.
- Garnish with avocado slices immediately before serving.
