Ingredients
Scale
- 1 lb flank steak or sirloin, sliced into strips
- 2 bell peppers (red and yellow), sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add sliced steak, season with chili powder, paprika, cumin, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté sliced peppers and onions until tender-crisp, about 5 minutes.
- Return steak to the skillet with vegetables, toss to combine and heat through.
- Serve the mixture in bowls, garnished with cilantro and lime wedges.
Notes
- You can substitute chicken or shrimp for steak to variations.
- Best served hot with fresh lime and cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Keto, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg
