It is 6pm and you need something fresh, fast, and filling. This Low Carb Steak Fajita Bowl is the perfect solution for your busy weeknight.
It delivers all the bold flavors of your favorite restaurant fajitas. You get juicy steak and tender peppers without the heavy tortillas. It is a refreshing summer dinner that keeps things light and healthy.
Why This Recipe Is a Winner
This dish is a total game-changer for your healthy reset goals. It is packed with high-quality protein to keep you satisfied for hours. You will love how the zesty lime cauliflower rice balances the savory steak perfectly.
This recipe is incredibly versatile and works for many dietary needs. It is naturally gluten-free and keto-friendly for your family. You can enjoy a restaurant-quality meal right in your own kitchen tonight.
Simple Method
Making this bowl is much easier than you might think. You only need one large skillet to get that perfect golden sear on the steak. Even if you are a beginner, you can master this simple technique.
The secret is high heat and a quick cooking time. You will have a complete meal ready in just 35 minutes total. It is the ultimate shortcut to a stress-free dinner tonight.
Ingredients You’ll Need
These simple pantry staples and fresh produce create incredible depth of flavor.
- 1.5 lbs flank steak, sliced into thin strips against the grain
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, sliced into thin strips
- 1 large green bell pepper, sliced into thin strips
- 1 medium yellow onion, sliced into wedges
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Step-by-Step
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Toss the steak strips with 1 tablespoon of the seasoning mixture until evenly coated.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat.
- Add the steak in batches, searing for 2 minutes per side until browned.
- Remove the steak and set it aside on a clean plate.
- Add the remaining tablespoon of olive oil to the same skillet over medium-high heat.
- Sauté the bell peppers and onions for 5 to 7 minutes until tender-crisp.
- Return the steak to the skillet and add the remaining seasoning for 1 minute.
- Sauté cauliflower rice in a separate pan for 5 minutes, then stir in lime and cilantro.
- Divide the cauliflower rice into four containers and top with the steak and vegetable mixture.
Best Ways to Enjoy It
Serve your bowl warm with a generous dollop of sour cream. Add a few slices of fresh avocado for a creamy texture. This meal is perfect for a quick outdoor lunch on a sunny day.
You can also top it with your favorite spicy salsa. Squeeze an extra lime wedge over the top for bright, fresh flavor. It is a dish that looks as good as it tastes.
Storage & Reheating
This Low Carb Steak Fajita Bowl is ideal for meal prep. Place your leftovers in airtight containers in the fridge for 4 days. The flavors actually get better as they sit together overnight.
To reheat, simply microwave for about 90 seconds until warmed through. You can also quickly toss everything in a hot skillet for 2 minutes. The steak stays tender and the veggies keep their bite.
Tips for Best Results
- Always slice your steak against the grain for maximum tenderness.
- Don’t skip the cast-iron skillet to get that beautiful charred finish.
- Avoid crowding the pan so the steak sears instead of steaming.
- Use frozen cauliflower rice to save extra prep time on busy nights.
- Add a pinch of red pepper flakes if you enjoy a spicy kick.
- Make the seasoning mix in large batches for even faster future meals.
Ways to Switch It Up
- Swap the flank steak for thinly sliced chicken breast for a lighter option.
- Add sliced jalapeños during the sauté for extra summer heat.
- Use a mix of yellow and orange peppers for a rainbow-colored bowl.
- Stir in some black beans if you are not following a low-carb diet.
Common Questions
Can I use a different cut of steak?
Yes, sirloin or skirt steak also work beautifully for this recipe. Just ensure you slice it very thin for the best texture. Flank steak is my favorite for its lean, beefy flavor.
How do I keep the cauliflower rice from getting soggy?
Cook the cauliflower rice over medium-high heat for a short time. Do not cover the pan while it cooks to let moisture escape. This keeps the texture light and fluffy like real rice.
I hope this simple, vibrant bowl brings a little ease to your busy week. It is proof that eating well can be both delicious and incredibly fast.
— Katie Wood
Ingredients
- 1.5 lbs flank steak, sliced into thin strips against the grain
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, sliced into thin strips
- 1 large green bell pepper, sliced into thin strips
- 1 medium yellow onion, sliced into wedges
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to create the fajita seasoning.
- Toss the steak strips with 1 tablespoon of the seasoning mixture until evenly coated.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat until shimmering.
- Add the steak in batches, searing for 2 minutes per side until browned and cooked to desired doneness, then remove and set aside.
- Add the remaining tablespoon of olive oil to the same skillet over medium-high heat.
- Sauté the bell peppers and onions for 5 to 7 minutes until tender-crisp and slightly charred.
- Return the steak to the skillet, add the remaining seasoning, and toss for 1 minute to incorporate flavors.
- Prepare the cauliflower rice by sautéing in a separate pan for 5 minutes, then stir in lime juice and cilantro.
- Divide the cauliflower rice into four containers and top with the steak and vegetable mixture.
