Lean Steak Fajita Bowl
4 servings · 20 min prep · 20 min cook
Macros per serving
↓ 41% fewer calories · 290 kcal saved
Smart swaps
- white rice (full portion)→cauliflower rice + brown rice blend
Cutting the grain portion in half and blending with cauliflower rice slashes carbs by 40% while adding extra vitamin C and fiber.
- sour cream + queso dip→nonfat Greek yogurt
Eliminates roughly 18 g of fat per serving while adding 8 g of protein from the yogurt.
- vegetable oil (2 tbsp)→olive oil (1 tbsp)
Halving the oil and switching to olive oil reduces overall fat and replaces omega-6-heavy vegetable oil with heart-healthy monounsaturated fats.
- shredded cheddar cheese→fresh lime + cilantro garnish
Removing the cheese saves about 110 calories and 9 g of saturated fat per serving; lime and cilantro add bright flavor instead.
Original
- 1.25 lbs flank steak
- 2 cups white rice, cooked
- 1 can (15 oz) pinto beans, drained
- 0.5 cup shredded cheddar cheese
- 0.25 cup sour cream
- 0.25 cup store-bought queso dip
- 2 tbsp vegetable oil
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 packet taco seasoning packet
Healthy version
- •1.25 lbs top sirloin steak, trimmed of fat
- •3 cups cauliflower rice
- •1 cup brown rice, cooked
- •1 can (15 oz) black beans, drained and rinsed
- •2 large bell peppers (red and green), sliced
- •1 medium yellow onion, sliced
- •2 tbsp fresh lime juice
- •1 tbsp chili powder
- •1 tsp cumin
- •0.5 tsp smoked paprika
- •3 cloves garlic cloves, minced
- •1 tbsp olive oil
- •0.25 cup plain nonfat Greek yogurt
- •2 tbsp fresh cilantro, chopped
Method
- 1
Slice top sirloin against the grain into thin strips. Toss with chili powder, cumin, smoked paprika, minced garlic, and half the lime juice. Marinate 10 minutes at room temperature.
10 minutes - 2
Heat olive oil in a large cast-iron skillet or grill pan over high heat until smoking. Sear steak strips 2-3 minutes per side for medium doneness. Remove to a plate and tent with foil.
2–3 minutes - 3
In the same skillet, add sliced bell peppers and onion. Cook over medium-high heat 5-6 minutes until charred at the edges but still slightly crisp.
5–6 minutes - 4
Pulse cauliflower rice in the microwave for 2 minutes or saute in a nonstick pan for 3-4 minutes. Mix with the cooked brown rice for a half-and-half base.
2 minutes3–4 minutes - 5
Warm black beans in a small saucepan with a splash of water and a pinch of cumin.
- 6
Assemble bowls: divide the cauliflower-brown rice blend among 4 bowls. Top with steak strips, fajita peppers and onions, black beans, a dollop of Greek yogurt, and fresh cilantro.
- 7
Drizzle remaining lime juice over each bowl and serve.