Welcome to the third part of our little bowl recipe series. Today’s recipe is a little twist of one of my most favorite recipes since we are making a simple, nutritious and meal prep friendly steak fajitas bowl. It’s served with a super easy cilantro lime rice and a homemade salsa. And just like with my steak fajitas recipe you’re welcome to swap out the steak for any other protein source of your choice which makes this recipe even more convenient. So, are you ready to dive right in? Let’s go!
Why is this bowl healthy and well-balanced?
One of the reasons this steak fajitas bowl is such a healthy recipe is because of the huge amount of bell peppers. In fact, bell peppers contain a lot of folates which is the natural form of man-made folic acid. It supports our body in cell division. They are also rich in potassium, which is important for our acid-base balance, stable blood pressure and cardiovascular health. And not to forget, they are very rich in fiber, which particularly helps our digestion. By the way, the same goes for our brown rice. It also contains more fiber and nutrients than white rice and is processed more slowly by our body and therefore keeping us feeling satiated for longer.
On the other hand, this bowl is also a well-balanced meal according to the principals of the plate method. Almost half of the meal is made up of vegetables thanks to the peppers, onions, and tomatoes. About a quarter consist of the lean beef which provides plenty of B vitamins and proteins. In addition to that, the brown cilantro lime rice provides us with valuable carbohydrates. And since we use some olive oil for cooking, we are also covering the required amount of fats.
The following quantities are based on two servings. However, you can always double or triple them to prepare larger quantities of this steak fajitas bowl.
Ingredients for the steak marinade:
- 250 grams or 9 ounces of lean beef steak like flank, lion, or fillet steak
- one teaspoon of olive oil, tow teaspoons of water
- the juice of half a lime
- one teaspoon of taco, burrito, or fajitas spice mix
- one clove of minced garlic
- one green, red, and yellow bell pepper
- one teaspoon of olive oil
- some salt and one more teaspoon of your taco, burrito, or fajitas spice mix
- 100 grams or 3.5 ounces of cherry tomatoes
- The juice of half a lime, some guacamole salt or a mix of dried garlic flakes, salt and chili flakes
Ingredients for the cilantro lime rice
- one package of brown microwave rice (about 250 grams or 9 ounces)
- the juice of one or a half lime
- freshly chopped cilantro (or parsley)
- some salt
Alternatives & Variations
As already mentioned, you can use any other protein source of your choice instead of the steak. This simple marinade is also perfect for chicken, shrimp, tofu or tempeh. Also, you can make a guacamole instead of the salsa. You can find a recipe for that at my post for Mexican Steak Fajitas.
And let me say a few words about microwave rice. Of course, it’s always better to cook your own rice. It creates less waste and it’s obviously much cheaper. However, I find those microwave rice bags incredibly convenient. And since I wanted to keep this Steak Fajitas Bowl as simple as possible, just like all the other recipes in this series, I wrote the microwave option into the recipe. However, you are welcome to use 120 grams (about a ¾ cup) of uncooked brown rice instead and cook it according to package directions. Then you can season it with lime juice, cilantro, and salt just like described in the recipe.
Steak Fajitas Bowl – Here’s How It’s Done
The first step of makings these steak fajitas bowl is to marinade the steak. To do this, first grab your steak and cut it into thin strips. Next whisk up the ingredients for the steak fajitas marinade. Place the beef in a bowl, pour over the marinade and use your hands to rub the meat thoroughly with the marinade. Then cover it with foil and put it in the fridge for at least 30 minutes or even longer.
After those 30 minutes, wash the peppers, remove the core and cut them into very thin strips. Also halve the onion, peel it and cut it into thin strips as well. Now heat a large, coated pan or a cast iron skillet, add the steak strips and fry them over medium-high heat for about three minutes, turning the meat at last once or twice. If using a cast iron pan, make sure to add an extra teaspoon of olive oil before adding the steak to prevent it from burning.
Take out the meat and now add the vegetables along with a teaspoon of oil. Fry them for about 5 minutes while stirring occasionally. Then season it with the spice mix of your choice and some salt and let it sauté for a few more minutes before reducing the heat and adding the steak strips back to the pan for the last two or three minutes before serving.
Homemade Salsa and a Flavorful Cilantro Lime Rice
Meanwhile you can take care of the salsa and rice. Wash the tomatoes and dice them very finely. Next mix them with the juice of half a lime and some guacamole salt or a mixture of salt, dried (or fresh) garlic and some chili flakes.
Also put the rice in your microwave and prepare it according to the package instructions. Then put it in bowl and add the juice of one lime (or a half lime if it’s a big one), some chopped cilantro, and some salt. Give it a mix and then serve it with the steak fajitas and some salsa on top.
My easy and meal prep proof fajitas bowl
That’s really all you need to do for this steak fajitas bowl recipe. As promised, it goes super easy and, if not counting the time it takes to marinade the meat, it’s ready in lass than half an hour. So, you can either serve it right away or put it into two meal prep containers and store it into the fridge for the next couple of days.
I hope you like this very easy recipe for my steak fajitas bowl! If so, make sure to give it a try. And in case that you have any questions or suggestions, feel free to drop them in the comments, or send me a massage via email or Instagram (@julesbalancedrecipes). Also, I’d appreciate your comment and rating on this steak fajitas bowl recipe if you’ve tried it. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Steak Fajitas Bowl
- 1 large skillet or cast iron pan (if using a cast iron skillet make sure to add a extra teaspoon of olive oil to the pan before adding the steak)
- 250 g lean beef steak (~9 oz) e.g. rump or tenerloin (alternatives are listed in the note section below)
- 1 tsp olive oil
- 2 tsp water
- juice of ½ lime You'll need 2 limes in total
- 1 tsp taco, burrito or fajitas spice blend
- 1 minced garlic clove
Remaining Ingredients for the Steak Fajitas
- 3 bell peppers one green, one red, one yellow
- 1 big red onion
- 1 tsp taco, burrito or fajitas spice blend
- 100 g cherry tomatoes ~3.5 oz
- juice of half lime
- guacaomole salt alternatively a mixture of dried garlic, salt and chili flakes
- 1 bag microwave rice brown rice (alternatives are listed in the note section below)
- juice of ½ to 1 lime
- some freshly chopped cilantro or parsley
Marinate the Steak
- Remove any tendons from the steak if necessary and cut into thin strips. Mix the ingredients for the marinade in a bowl, add the steak strips and rub in the marinade with your hands. Cover the steak and refrigerate it for 30 minutes or longer.
- Wash the bell peppers, peel the onion and cut both into thin strips. Heat a skillet, fry the steak strips for about 3 minutes over medium-high heat while turning them regularly. Remove them from the skillet and set aside briefly. Add the oil and vegetables to the skillet and sauté over medium-high to high heat for five minutes, stirring occasionally. Season with salt and the spice mix and sauté for another three to five minutes.
- Meanwhile wash the tomatoes, cut them in half and dice them finely. Mix them with the juice of half a lime and the spices or your guacamole salt.
- Microwave the rice according to package directions. Transfer the rice in a bowl and mix it with the lime juice, some freshly chopped cilantro and some salt.
- Fill your bowls by 2/3 with the fajitas, add some rice and serve them with some salsa (and/or other toppings of choice) on top.
- calories: 427 kcal
- fat: 12 g
- carbohydrates: 43 g
- protein: 33 g