Go Back
A colorful steak fajita bowl with seared steak, bell peppers, and cauliflower rice garnished with cilantro and lime.
Print Recipe

Low Carb Steak Fajita Bowl

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1.5 lbs flank steak, sliced into thin strips
  • 2 tbsp olive oil, divided
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 medium yellow onion, sliced into strips
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups cauliflower rice, fresh or frozen
  • 0.25 cup fresh cilantro, chopped
  • 1 lime , cut into wedges

Instructions

  • In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create the fajita seasoning.
  • In a large mixing bowl, toss the sliced steak with 1 tablespoon of olive oil and half of the prepared spice blend.
  • Heat a heavy cast-iron skillet over high heat. Add the steak in a single layer and sear for 2-3 minutes until browned and charred. Remove steak from skillet and set aside.
  • Lower heat to medium-high and add the remaining 1 tablespoon of olive oil to the same skillet.
  • Add bell peppers and onions to the skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
  • Stir in the remaining spice blend and return the cooked steak to the skillet, tossing to combine and heat through.
  • In a separate pan over medium heat, sauté the cauliflower rice for 3-5 minutes until tender and moisture has evaporated.
  • Distribute the cauliflower rice evenly among four bowls and top with the steak and vegetable mixture.
  • Garnish with fresh cilantro and serve with lime wedges.