Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 lb Flank steak, sliced thinly
- 2 Bell peppers, sliced
- 1 Onion, sliced
- 2 cloves Garlic, minced
- 1 tbsp. Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp. Olive oil
- Juice of 1 lime
- Low-carb tortillas
- Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
Instructions
- Mix the chili powder, cumin, smoked paprika, salt, and black pepper in a small bowl.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced flank steak to the skillet and sprinkle the spice mixture over the meat. Cook for 5-7 minutes, occasionally stirring, until the steak is browned and cooked. Transfer the steak to a plate and cover it with foil to keep it warm.
- Add the remaining 1 tbsp of olive oil to the skillet. Add the sliced bell peppers and onion to the skillet and sauté for about 5 minutes, until the vegetables are tender and slightly charred.
- Add the minced garlic to the skillet and cook for 30 seconds, until fragrant.
- Return the steak to the skillet and toss everything together. Squeeze the lime juice over the mixture and stir to combine.
- Serve the beef fajita mixture in low-carb tortillas and top with desired toppings, such as shredded cheese, diced tomatoes, avocado, or sour cream.
Nutrition Facts
Calories: 315 kcal
Fat: 19g
Carbohydrates: 8g
Fiber: 2g
Net Carbs: 6g
Protein: 29g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Beef Fajitas
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
