Description
A flavorful and satisfying bowl made with tender sliced steak, sautéed peppers and onions, bold fajita seasoning, and fluffy quinoa. This quick and versatile meal is perfect for lunch, dinner, or meal prep.
Ingredients
- 1 tsp olive oil or avocado oil
- 1 large onion, sliced
- 2 bell peppers, sliced
- 1 tbsp garlic, minced
- 1 lb steak (flat iron or another thin steak), sliced against the grain
- 1 1/2 tbsp lime juice
- 2 tbsp coconut aminos (low sodium)
- 1 cup dry quinoa
- 1/2 cup low sodium beef broth
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp paprika
Instructions
- Rinse the quinoa and combine it with the beef broth in a saucepan. Cook according to package instructions until fluffy and tender.
- Slice the steak thinly against the grain. Slice the onion and bell peppers and mince the garlic.
- Heat olive oil in a large skillet over medium heat.
- Add the sliced onions, bell peppers, and garlic. Sauté until softened and fragrant.
- Add the sliced steak to the skillet along with lime juice and coconut aminos.
- Season with cumin, chili powder, and paprika. Stir well to coat the meat and vegetables.
- Cook until the steak is browned and cooked through.
- Spoon the cooked quinoa into serving bowls.
- Top each bowl with the beef fajita mixture and serve immediately. Optional toppings such as avocado, cilantro, or extra lime can be added.
Notes
- You can substitute quinoa with white rice, brown rice, or cauliflower rice.
- Chicken or shrimp can replace the steak for a different variation.
- Extra toppings such as avocado, salsa, cilantro, shredded lettuce, or diced tomatoes add freshness and texture.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Reheat in a skillet or microwave with a splash of broth or water if needed.
- The beef and vegetable mixture can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 75 mg
