Luscious Low Carb Tender Beef Fajita Bowl |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love it when I discover a new low carb, South Beach way-of-life recipe, and this was one is yummo! I found this on another site, and then modified it slightly. I found that the finished product was fork-tender, flavorful, and even better without the tortillas! Since the steak is so tender and tasty in this dish, I do recommend going with a sirloin or higher-end steak, rather than an inexpensive steak - it is well worth it in this dish! A fabulous one pan-meal made in around 30 minutes - what more could you ask for??!! :-) Ingredients:
2 lbs sirloin steaks, cut into thin slices |
1 cup sliced green pepper |
1 cup sliced red pepper |
1 cup sliced red onion |
8 ounces sliced fresh mushrooms |
2 tablespoons chili powder |
1 teaspoon cayenne pepper |
salt and pepper |
2 tablespoons butter |
4 ounces low-fat cheese |
4 tablespoons nonfat sour cream (optional) |
4 tablespoons guacamole (optional) |
Directions:
1. In a skillet, over med-high heat, melt the butter.
2. Add onion, peppers, mushrooms, chili powder, cayenne pepper, salt, and pepper, and saute, just until veggies are tender.
3. Remove from skillet.
4. Add steak slices and cook, just until browned and cooked through (5-7 minutes or so), steak should be cooked no more than rare to med-rare.
5. Add onions and pepper mixture, and heat through.
6. Serve beef and veggie mixture in bowls, sprinkled with cheese, and served with dollops of sour cream and guacamole (if desired).
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