Low Carb Mexican Fajita Bowl
A vibrant, flavorful bowl combining tender steak and fresh vegetables, perfect for busy weeknights or a healthy meal option.
Ingredients
Vegetables
- 2 tsp olive oil, divided Use extra virgin olive oil for more flavor.
- 2 small bell peppers, chopped Any color bell pepper works.
- 1 small onion, chopped Yellow or red onion can be used.
- 1 clove garlic, minced Fresh garlic enhances flavor.
- 2 oz canned diced pimentos
Meat
- 1 lb minute steak, sliced into strips Can substitute with chicken or tofu.
Seasoning
- 2 tsp lower sodium fajita seasoning Adjust to taste.
Instructions
Preparation
- In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat.
- Add the chopped peppers, onions, minced garlic, and diced pimentos to the skillet. Sauté until they are crisp-tender, then remove from the skillet and set aside.
Cooking
- Pour in the remaining teaspoon of olive oil and heat it up.
- Sprinkle the sliced steak with fajita seasoning according to your taste, then add it to the hot skillet. Sear until browned.
Serving
- Divide the sautéed veggies and the cooked steak into four bowls.
- Serve with your choice of cheese, salsa, or sour cream to elevate the flavors.
Notes
To keep leftovers fresh, store in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing the components separately. Reheat the steak thoroughly before serving.