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A vibrant Low Carb Steak Fajita Bowl with seared flank steak, sautéed peppers, avocado slices, and lime on a bed of cauliflower rice.

Low Carb Steak Fajita Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 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
  • 2 cups cauliflower rice, steamed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 1 lime , cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado , sliced

Method
 

  1. In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
  2. Toss the sliced flank steak with half of the spice mixture.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add the steak to the skillet in a single layer and sear for 3 minutes per side until browned, then remove from skillet.
  5. Add the remaining 1 tablespoon of olive oil to the same skillet.
  6. Add bell peppers and onions to the skillet, sprinkling with the remaining spice mixture, and sauté for 6 minutes until tender-crisp.
  7. Divide the steamed cauliflower rice among four serving bowls.
  8. Layer the sautéed vegetables and the cooked steak over the cauliflower rice.
  9. Garnish each bowl with sliced avocado, fresh cilantro, and a lime wedge before serving.