Description
A nutritious and flavorful meal with steak, peppers, and rice.
Ingredients
Scale
- 2 Tbsp. vegetable oil, divided
- 1/2 yellow onion, sliced into half moons
- 2 bell peppers, seeds and ribs removed, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 lb. skirt steak, cut into 1/2” slices
- Juice of 1/2 lime
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 4 cups cooked brown rice
- 1 avocado, thinly sliced
- 1 cup black beans, drained, rinsed
- 1 cup frozen corn, thawed, warmed
- 1 Tbsp. finely chopped fresh cilantro
Instructions
- Heat 1 Tbsp. oil in a skillet over medium heat. Add onions and peppers. Season with salt and pepper. Cook until tender, 7 to 10 minutes. Transfer to a plate.
- Heat remaining oil in the same skillet over medium-high heat. Add steak and lime juice. Season with chili powder, cumin, salt, and pepper. Cook undisturbed until browned, 2 to 3 minutes. Stir occasionally until done, about 2 minutes more for medium. Transfer to another plate.
- Divide rice among bowls. Top with steak, onions, peppers, avocado, beans, and corn. Sprinkle with cilantro.
Notes
- Use fresh lime juice for best flavor.
- Adjust spice levels to your preference.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: high protein, steak fajita bowl, low carb, keto, healthy recipes