Steak Fajita Bowl
Steak fajita bowl complete with the refreshing flavor of lime, and toppings on the side, all without the tortilla to make it low carb.
Ingredients
- 4 tbsp olive oil
- 2 lbs rib eye steak thinly sliced
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1 yellow pepper sliced
- 1 red pepper sliced
- 1/2 green pepper sliced
- 1/2 red onion sliced
- 1/8 tsp onion powder
- 1 tbsp chili powder
- 2 tsp cumin
- 1/4 tsp garlic powder
- 2 tbsp lime juice
- 8 oz crimini mushrooms sliced
- 8 tbsp sour cream
- 4 oz queso fresco
- 3 avocados
- 8 cups romaine chopped
Instructions
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Heat 2 tbsp oil in a skillet over medium high heat. Season steak with salt and pepper. Sear steak until most strips are slightly browned. Remove from skillet.
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Heat remaining 2 tbsp of oil, add peppers, onion, remaining spices and lime juice stirring frequently. When peppers are starting to become tender and still have a bright color to them, add in the mushrooms and cook for a minute or two until they start to become tender. Add steak back into the skillet and combine with vegetables to distribute the seasoning. Simmer for a minute or two.
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Serve fajita mix in a bowl with romaine, sour cream, avocados, and queso fresco on the side.