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A vibrant steak fajita bowl with seared beef, bell peppers, and cilantro over cauliflower rice.

High Protein Steak Fajita Bowl - Low-Carb Simplified

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 450 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tablespoon olive oil
  • 1 large bell pepper, sliced into strips
  • 0.5 large white onion, sliced into strips
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 2 cups cauliflower rice, steamed
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime , cut into wedges

Instructions
 

  • In a small bowl, whisk together chili powder, cumin, garlic powder, salt, and black pepper.
  • Toss the sliced flank steak with half of the spice mixture until evenly coated.
  • Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
  • Add steak slices in a single layer and sear for 3 minutes until browned, then remove steak from skillet and set aside.
  • Add bell peppers and onions to the same skillet and sauté for 6 minutes until tender-crisp and slightly charred.
  • Return steak to the skillet, add the remaining spice mixture, and toss for 1 minute to incorporate flavors.
  • Divide steamed cauliflower rice between two bowls and top with the steak and vegetable mixture.
  • Garnish with chopped cilantro and serve with lime wedges.