Ingredients
Scale
- 1 pound flank or sirloin steak, sliced thin
- 2 bell peppers, sliced (mix of colors)
- 1 onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- Cauliflower rice, for serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil, bell peppers, and onions. Sauté until tender and slightly charred, about 5-7 minutes.
- Mix chili powder, cumin, paprika, salt, and pepper into the vegetables. Return steak to the skillet and toss to combine.
- Serve the steak and vegetables over cauliflower rice, garnished with cilantro and lime wedges.
Notes
- Adjust spice levels to personal taste.
- You can substitute chicken or shrimp for steak.
- Serve with additional lime or hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg