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A colorful low carb steak fajita bowl with seared steak, peppers, and avocado over cauliflower rice.

Low Carb Steak Fajita Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 420 kcal

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.