Healthy Low Carb Steak Fajita Bowl Recipe You’ll Crave Tonight
This Healthy Low Carb Steak Fajita Bowl Recipe satisfies cravings for robust flavors while being nourishing and guilt-free.
Equipment
- - Mixing bowl
- cast-iron skillet
- - Measuring spoons
- - Knife
- - Cutting board
Ingredients
For the Steak Marinade
- 1 lb Sirloin or Flank Steak Choose sirloin for tenderness or flank for a leaner option.
- 2 tbsp Olive Oil or Avocado Oil Heart-healthy oils.
- 2 tbsp Lime Juice Fresh lime juice for brightness.
- 2 ea Chipotle Peppers in Adobo Sauce Adjust based on heat tolerance.
- 3 cloves Garlic Mashed fresh garlic.
- 1 tsp Cumin For authentic flavor.
- 1 tsp Oregano For authentic flavor.
- 1/2 tsp Ground Black Pepper Season to taste.
For the Fajita Veggies and Bowl Assembly
- 2 ea Bell Peppers A mix of red, green, yellow.
- 1 ea Red Onion Can substitute with yellow onion.
- 1 cup Canned Corn Optional; use fresh corn when in season.
- 1 can Black Beans Protein and fiber source.
- 1 cup Baby Tomatoes Halved for freshness.
- 2 cups Romaine Lettuce Can swap for mixed greens.
- 1 cup Jasmine Rice Base; can substitute brown or cauliflower rice.
- 1 cup Guacamole Essential topping for creaminess.
Instructions
Cooking Steps
- Marinate the Steak: In a mixing bowl, whisk together olive oil, lime juice, chipotle peppers, mashed garlic, cumin, oregano, and black pepper. Add your chosen steak, coating it well. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Prepare Fajita Veggies: Rinse and slice the bell peppers, red onion, and baby tomatoes into bite-sized pieces. Set these colorful veggies aside for easy assembly later.
- Cook the Rice: Prepare jasmine rice according to package instructions—this usually takes about 15 minutes.
- Cook the Steak: Heat a cast iron skillet over medium-high heat. Once hot, add a splash of oil. Sear the marinated steak 4-5 minutes on each side for medium-rare goodness. Let it rest for 10 minutes before slicing.
- Sauté the Fajitas: In the same skillet, pour in the leftover marinade and toss in the bell peppers and onions. Sauté for 3-5 minutes until the veggies are vibrant.
- Assemble Bowls: In bowls, layer the jasmine rice, romaine lettuce, black beans, corn, sliced steak, fajita veggies, and halved baby tomatoes. Top generously with guacamole.
Notes
Optional: Sprinkle fresh cilantro on top for an extra burst of flavor. For meal prep, components can be prepared in advance.