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High-Protein Steak Fajita Bowl

A vibrant, low-carb bowl featuring juicy seared steak bites, seasoned cauliflower rice, and fresh avocado. High in protein and perfect for keto or gluten-free meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Keto, Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs sirloin or flank steak cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp soy sauce or tamari
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
Fajita Rice Base
  • 4 cups cauliflower rice fresh or frozen
  • 1 large red bell pepper diced
  • 3 stalks green onions chopped
  • 1 tbsp tomato paste
Garnish
  • 1 large avocado sliced
  • 0.5 cup cheese crisps optional

Equipment

  • Cast Iron Skillet
  • Chef's knife
  • Cutting board
  • Mixing bowl

Method
 

  1. Cut steak into 1-inch cubes. Whisk olive oil, lime juice, soy sauce, and spices in a bowl.
  2. Toss steak in marinade and let sit for 15 minutes.
  3. Heat a large skillet over high heat. Sear steak bites for 3-4 minutes until browned and cooked to preference. Remove steak and set aside.
  4. In the same pan, reduce heat to medium. Sauté peppers and white parts of onions for 2 minutes.
  5. Add cauliflower rice and tomato paste. Stir to coat. Cook for 3-5 minutes until tender.
  6. Assemble bowls with rice base, topped with steak and juices.
  7. Top with sliced avocado, green onions, and cheese crisps before serving.

Notes

Ensure the pan is very hot before adding steak to get a good crust without overcooking the inside.