Description
A delicious and satisfying bowl packed with steak, colorful bell peppers, and onions, high in protein and nutrients.
Ingredients
Scale
- 1 lb steak (flank or sirloin)
- 2 bell peppers (sliced)
- 1 onion (sliced)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooked rice or quinoa (for serving)
- Fresh cilantro (for garnish)
Instructions
- Begin by slicing the steak into thin strips.
- In a bowl, combine the chili powder, cumin, garlic powder, salt, and pepper.
- Rub the seasoning mix onto the steak strips.
- Heat the olive oil in a skillet over medium-high heat.
- Add the steak to the pan and cook for about 3-4 minutes until browned.
- Remove the steak from the skillet and set aside.
- In the same skillet, add sliced bell peppers and onions, sautéing until they are tender, about 5 minutes.
- Return the steak to the skillet, mixing everything together for an additional minute.
- Serve the steak and vegetable mixture over a bed of cooked rice or quinoa.
- Garnish with fresh cilantro before serving.
Notes
For added flavor, consider serving with guacamole, salsa, or black beans. Store leftovers separately in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg