Ingredients
Scale
- 1 lb. flank steak, thinly sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Marinate steak slices with chili powder, cumin, paprika, garlic powder, salt, and pepper for 15 minutes.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook steak until browned, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté bell peppers and onions until tender, about 5-7 minutes.
- Assemble bowls by layering steak, sautéed vegetables, and topping with chopped cilantro and squeeze of lime.
Notes
- You can substitute chicken or shrimp for steak.
- Adjust spice level to taste by adding chili flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, sautéing
- Cuisine: Mexican-inspired
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 85mg