Delicious Low Carb Steak Fajita Cauliflower Rice Bowl
This Low Carb Steak Fajita Cauliflower Rice Bowl is a vibrant and satisfying meal that swaps traditional rice for fluffy cauliflower rice, making it a guilt-free feast. Packed with bold flavors from perfectly seasoned steak and colorful vegetables, it’s perfect for a quick weeknight dinner or casual entertaining.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- Flank steak or skirt steak (or sirloin steak)
- 1–2 tablespoons cooking oil
- 2 tablespoons fresh lime juice
- 2–3 tablespoons fajita seasoning
- 4 cups cauliflower rice
- 1 tablespoon oil (for cooking cauliflower rice)
- 1 tablespoon oil (for cooking vegetables)
- 1 large yellow or red onion, thinly sliced
- Red bell pepper, thinly sliced
- Yellow bell pepper, thinly sliced
- Orange bell pepper, thinly sliced
- Green bell pepper, thinly sliced
- Salt and pepper (to taste)
- Optional toppings: Avocado or guacamole, salsa, sour cream or plain Greek yogurt, fresh cilantro, jalapeños, shredded cheese (Monterey Jack or cheddar)
Instructions
- Marinate the Steak: Slice the steak thinly against the grain into strips, about 1/4 to 1/2 inch thick. In a bowl, combine the steak strips with 1-2 tablespoons of cooking oil, 2 tablespoons of fresh lime juice, and 2-3 tablespoons of fajita seasoning. Let the steak marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
- Prepare the Cauliflower Rice: While the steak is marinating, heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the cauliflower rice, a pinch of salt, and pepper. Sauté for about 5-7 minutes until tender-crisp. Remove the cauliflower rice from the skillet and set aside.
- Cook the Fajita Vegetables: In the same skillet, add another tablespoon of oil and increase the heat to high. Add the sliced bell peppers and onions. Sauté for 5-7 minutes until softened but still slightly crunchy. Season with fajita seasoning, then remove from skillet and set aside.
- Sear the Steak: Return the skillet to high heat and add another tablespoon of oil if needed. Add the marinated steak in a single layer and cook for 2-3 minutes per side for medium-rare to medium doneness. Once cooked, remove the steak from the skillet and let it rest.
- Assemble Your Bowls: Divide the cooked cauliflower rice among serving bowls. Top with seared steak strips and sautéed fajita vegetables. Add your favorite toppings such as avocado, salsa, sour cream, and fresh cilantro. Squeeze lime juice over everything and enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: For best results, ensure your pan is very hot when cooking the steak and vegetables to achieve a good sear. You can customize the spice level by adding jalapeños or cayenne pepper. This recipe is also great for meal prep; store components separately and assemble when ready to eat.