Steak Fajita Bowls

Steak Fajita Bowls
Makes 4
Prep 10 m
Cook 40 m


  1. 1 of 1 Bring 1 3/4 cups water to a boil. Add 3/4 cup brown rice and 1/4 tsp salt. Cover and reduce heat to low; cook 40 minutes. Drain and rinse 1 can (15.5 oz) low-sodium black beans and stir into rice. Keep warm. Meanwhile, rub 1 1/4 lbs sirloin steak with 1 tsp each black pepper, ancho chile powder and ground cumin and 1/2 tsp salt. Heat 1 tbsp vegetable oil in a large cast-iron skillet over medium-high. Add steak to pan and cook 10 to 12 minutes, turning once. Transfer to a cutting board and loosely cover with foil. Reduce heat under pan to medium. Add 1 tbsp vegetable oil and stir in 2 thinly sliced medium poblano or green bell peppers and 1 thinly sliced medium red onion. Cook 5 minutes, stirring occasionally. Slice steak into thin strips across the grain. Toss with vegetables in pan. Divide rice and beans among 4 bowls. Divide steak mixture among bowls. Top each with 1 tbsp crumbled queso blanco or Cotija cheese. Serve with lime wedges and tomatillo salsa, if desired.
Nutrition Information for Steak Fajita Bowls
Servings Per Recipe: 4
Per Serving: 3 g sugar, 39 g pro., 770 mg sodium, 15 g Fat, total, 51 g carb., 11 g fiber, 5 g sat. fat, 470 kcal cal.