Ingredients
Scale
- 1 lb flank steak or sirloin, sliced thinly
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat a skillet over medium-high heat with 1 tbsp olive oil.
- Season sliced steak with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Sear the steak until browned, about 2-3 minutes per side, then remove and set aside.
- Add remaining olive oil to the skillet, sauté peppers and onions until tender and slightly caramelized, about 5-7 minutes.
- Slice the cooked steak into strips and combine with sautéed vegetables in the skillet to warm through.
- Serve the mixture in bowls, topped with fresh cilantro and lime wedges.
Notes
- You can substitute chicken or shrimp for the steak.
- For lower carbs, serve without rice or grains.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sautéing, Searing
- Cuisine: Mexican-inspired
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg