There’s something deeply comforting about the sizzle of steak and peppers mingling with the aroma of smoky spices — it takes me right back to the kitchen of my beloved Mama Lou. She had this magical way of turning simple ingredients into unforgettable family moments, and that’s exactly the heart of this Low-Carb Steak Fajita Bowl Recipe. Whenever my sister Ouma and I gather around the table, this dish always brings us back to those warm afternoons filled with laughter, storytelling, and the unforgettable taste of home. Today, I’m excited to share this recipe with you, crafted with love and a nod to those cherished memories.
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Why You’ll Love This Low-Carb Steak Fajita Bowl Recipe
This Low-Carb Steak Fajita Bowl Recipe is a celebration of bold flavors without the guilt of heavy carbs. It’s the perfect balance of tender, juicy steak, vibrant sautéed peppers and onions, all nestled on a bed of fresh greens or cauliflower rice. What I adore most is how this bowl satisfies every craving — savory, smoky, and just a hint of spice — while staying light and nourishing.
Growing up, Mama Lou rarely worried about calories; her kitchen was a sanctuary where food was love. But as I’ve grown and embraced a healthier lifestyle, I’ve found ways to honor those traditions without sacrificing wellness. This recipe is the perfect bridge between those two worlds. Plus, it’s incredibly versatile and quick, making it a go-to for busy weeknights or casual weekend feasts with Ouma.
Ingredients You’ll Need for This Low-Carb Steak Fajita Bowl Recipe
- 1 pound flank steak or skirt steak, thinly sliced against the grain
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 lime, juiced
- 2 cups cauliflower rice, steamed or sautéed (or substitute with shredded cabbage for extra crunch)
- 1 cup fresh cilantro, chopped
- 1 avocado, sliced (optional but highly recommended)
- 1/2 cup crumbled queso fresco or feta cheese (optional)
If you’re looking to swap out the steak, chicken breast or shrimp both work beautifully here. For the veggies, any colorful bell peppers or even zucchini ribbons can be delightful. And if cauliflower rice isn’t your thing, a bed of mixed greens or arugula creates a refreshing base.
Nutrition Facts
- Calories: Approximately 380 per serving (serves 4)
- Protein: 35g
- Fat: 22g (mostly healthy fats from olive oil and avocado)
- Carbohydrates: 10g
- Fiber: 5g
- Sugar: 4g (naturally from peppers and onions)
- Sodium: 320mg (adjust based on added salt)
These numbers are a beautiful reminder that eating well doesn’t have to mean sacrificing flavor or satisfaction. Back when Mama Lou cooked, nutrition wasn’t the focus — it was simply about feeding the soul. But today, this Low-Carb Steak Fajita Bowl Recipe honors both body and spirit.
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Savor Flavor with This Easy Low-Carb Steak Fajita Bowl Recipe
Learn how to make delicious Low-Carb Steak Fajita Bowl Recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound flank steak or skirt steak, thinly sliced against the grain
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 lime, juiced
- 2 cups cauliflower rice, steamed or sautéed (or substitute with shredded cabbage for extra crunch)
- 1 cup fresh cilantro, chopped
- 1 avocado, sliced (optional but highly recommended)
- 1/2 cup crumbled queso fresco or feta cheese (optional)
If you’re looking to swap out the steak, chicken breast or shrimp both work beautifully here. For the veggies, any colorful bell peppers or even zucchini ribbons can be delightful. And if cauliflower rice isn’t your thing, a bed of mixed greens or arugula creates a refreshing base.
Instructions
- Start by preparing the steak: Pat the steak dry with paper towels, then season generously with salt, pepper, cumin, smoked paprika, chili powder, oregano, and cayenne pepper if using. Let it rest for about 10 minutes to absorb the spices.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once shimmering, add the steak slices in a single layer. Cook for about 2-3 minutes per side until nicely charred but still tender inside. Remove the steak from the pan and set aside to rest.
- In the same pan, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers along with a pinch of salt. Sauté for about 5-7 minutes until the vegetables are soft but still have a slight crunch.
- Add the minced garlic to the vegetables and cook for another minute until fragrant. Squeeze in half the lime juice and stir to combine.
- If using cauliflower rice, gently warm it in a separate pan with a touch of olive oil or steam until tender. Season lightly with salt and pepper.
- To assemble your bowls, start with a generous scoop of cauliflower rice or greens, layer on the sautéed peppers and onions, then arrange the sliced steak on top.
- Finish with fresh cilantro, a squeeze of the remaining lime juice, sliced avocado, and crumbled queso fresco if desired.
- Serve immediately while warm and bursting with vibrant flavors.
I remember the first time I made this for Ouma; we sat down, fork in hand, and she whispered, “Mama Lou would be proud.” That moment, sharing food and love, is why I keep returning to these flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Low-Carb Steak Fajita Bowl Recipe
- Start by preparing the steak: Pat the steak dry with paper towels, then season generously with salt, pepper, cumin, smoked paprika, chili powder, oregano, and cayenne pepper if using. Let it rest for about 10 minutes to absorb the spices.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once shimmering, add the steak slices in a single layer. Cook for about 2-3 minutes per side until nicely charred but still tender inside. Remove the steak from the pan and set aside to rest.
- In the same pan, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers along with a pinch of salt. Sauté for about 5-7 minutes until the vegetables are soft but still have a slight crunch.
- Add the minced garlic to the vegetables and cook for another minute until fragrant. Squeeze in half the lime juice and stir to combine.
- If using cauliflower rice, gently warm it in a separate pan with a touch of olive oil or steam until tender. Season lightly with salt and pepper.
- To assemble your bowls, start with a generous scoop of cauliflower rice or greens, layer on the sautéed peppers and onions, then arrange the sliced steak on top.
- Finish with fresh cilantro, a squeeze of the remaining lime juice, sliced avocado, and crumbled queso fresco if desired.
- Serve immediately while warm and bursting with vibrant flavors.
I remember the first time I made this for Ouma; we sat down, fork in hand, and she whispered, “Mama Lou would be proud.” That moment, sharing food and love, is why I keep returning to these flavors. Learn more: Ultimate Pasta Recipe Delicious: Easy & Perfect Flavor
Tips for Making the Best Low-Carb Steak Fajita Bowl Recipe
- Choose the right cut: Flank or skirt steak gives you that perfect chew and flavor. If you can, ask your butcher for a well-marbled piece.
- Slice against the grain: This simple trick ensures your steak stays tender and easy to bite — a lesson Mama Lou drilled into me early on.
- Don’t overcrowd the pan: Cooking the steak in batches if needed helps achieve that beautiful sear instead of steaming the meat.
- Use fresh lime juice: It brightens the whole dish and adds a layer of acidity that balances the smoky spices.
- Customize your heat: Adjust the chili powder and cayenne to your preference. Ouma loves it spicy, while I prefer a milder touch.
- Prep ahead: You can marinate the steak a few hours in advance for deeper flavor and prep the veggies early to cut down on dinner time.
Serving Suggestions and Pairings
This bowl shines as a complete meal, but I love to turn it into a festive spread for family gatherings — a nod to the communal feasts Mama Lou loved. Serve with a side of fresh guacamole and a dollop of sour cream or Greek yogurt for creaminess.
A light, crisp white wine like Sauvignon Blanc pairs beautifully, or if you’re feeling nostalgic, a cold cerveza reminds me of the warm evenings Ouma and I spent chatting under the stars.
For a little extra crunch, sprinkle toasted pepitas or sliced radishes on top. And if you’re serving a crowd, consider a side of grilled corn on the cob with a sprinkle of chili powder and lime — it’s a guaranteed crowd-pleaser.
Storage and Reheating Tips
One of the best parts about this Low-Carb Steak Fajita Bowl Recipe is how well it holds up as leftovers. I often make a double batch so Ouma and I can enjoy it the next day without extra fuss.
- Store the components separately: Keep the steak, veggies, and cauliflower rice in airtight containers in the refrigerator for up to 3 days.
- Reheat gently: Warm the steak and veggies in a skillet over medium heat just until heated through to preserve tenderness and flavor.
- Freshen up: Add fresh avocado slices, cilantro, and a squeeze of lime before serving to revive the brightness.
- Avoid microwaving when possible as it can toughen the steak and wilt the peppers.
I remember one rainy afternoon when Ouma swung by unexpectedly, and I whipped up these leftovers with fresh avocado and lime. It felt like a hug from Mama Lou’s kitchen all over again.
Frequently Asked Questions
What are the main ingredients for Low-Carb Steak Fajita Bowl Recipe?
The main ingredients for Low-Carb Steak Fajita Bowl Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Low-Carb Steak Fajita Bowl Recipe?
The total time to make Low-Carb Steak Fajita Bowl Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Low-Carb Steak Fajita Bowl Recipe ahead of time?
Yes, Low-Carb Steak Fajita Bowl Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Low-Carb Steak Fajita Bowl Recipe?
Low-Carb Steak Fajita Bowl Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Low-Carb Steak Fajita Bowl Recipe suitable for special diets?
Depending on the ingredients used, Low-Carb Steak Fajita Bowl Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Food is so much more than fuel — it’s memory, connection, and love. This Low-Carb Steak Fajita Bowl Recipe holds a special place in my heart because it blends the rich tradition of Mama Lou’s cooking with the mindful choices I embrace today. It’s a dish that brings my sister Ouma and me together, bridging past and present, family and friendship, comfort and health.
“Cooking is an act of love, a way to keep memories alive and create new ones with every bite.”
I hope this recipe brings warmth to your table and joy to your soul, just as it has for me and mine. So gather your ingredients, light up your stove, and let this bowl be your own delicious story of love and tradition.
