Steak Fajita Bowl with Cauliflower Rice
Steak Fajita Bowl with Cauliflower Rice is Whole30 friendly and a quick and easy meal to have on the table in under 30 minutes. The juicy steak, crispy peppers, and warm and earthy flavors of cumin are the perfect combination on top of cauliflower rice.
I almost always reserve steak fajitas for when we eat out. We have a great Mexican restaurant in a neighboring town and I like ordering the steak fajitas because they’re amazing and I know it can be safely made without dairy! Eating out is probably my least favorite thing to do, I might even go so far as to say I have a phobia of eating out. Having someone else make my food and the possibility of having dairy accidentally added really freaks me out. So it’s very rare that I can be talked into eating out. But this Mexican restaurant with the fajitas is one I trust. And the food is always so good!
Because I don’t go to restaurants very often, I had to recreate one of my favorites. Steak Fajita Bowl with Cauliflower Rice is juicy and tender with crispy peppers and amazing cauliflower that adds a little spice and a lot of texture. Of course you can make them traditionally with a tortilla wrap (wheat or corn) but if you want to try them a new way, grab a bowl and make a fajita bowl! Just add the cauliflower rice in the bottom of the bowl and top with juicy steak and crispy peppers. One of my favorite toppings is adding a dollop of coconut cream…love the taste mixed in with the cumin flavors and it’s way better for me than sour cream!
Making Steak Fajita Bowl with Cauliflower Rice is a pretty easy job. First I cut all the produce and steak and grate the cauliflower. Getting the wok nice and hot with the avocado oil and garlic, I add the steak. Stir it around a bit to coat it evenly with the oil and have the garlic stick to the steak pieces. After the steak as been browned on both sides, I add the peppers and onions. Giving everything a nice stir every couple of minutes until the steak is cooked just the way I want (I like it a little touch of pink in the middle) and the peppers have started to get a little tender. I still like the peppers to have a fair amount of crispness to them, so I don’t let them cook for too long, only 7-10 minutes, just enough to get that perfect char.
The toppings to fajitas are endless. I like to keep this meal Paleo or Whole30 friendly, and add a squeeze of fresh lime and a dollop of coconut cream. But on occasion, I’ll add a little sprinkle of dairy-free cheese shreds. It’s not too often I have cheese in the fridge, but when I do Steak Fajita Bowl with Cauliflower Rice is a good recipe to add it to! Simple toppings add just a little bit to the meal and don’t mask the great flavors from the juicy steak, the crisp peppers and the warm earthy flavors of cumin.
- 1 1/2 – 2 lbs steak, cut to 1″ strips
- 1 yellow pepper, sliced to 1/2″ strips
- 1 red pepper, sliced to 1/2″ strips
- 1 purple onion, sliced to 1/4″ strips
- 2 Tbsp avocado oil
- 3 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1/2 tsp onion powder
- 1 head cauliflower, grated
- 1 Tbsp avocado oil
- 1/2 tsp sea salt
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In a cast iron skillet or wok, add the avocado oil and minced garlic cloves, heat over medium-high heat. Add the steak to the warmed up pan and stir to coat the steak strips with oil and stir the garlic with the steak. Add the seasonings to the steak and stir one more time.
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Cook for 5-7 minutes. Stir or flip the steak strips to brown on the other side. Cook for another 5 minutes.
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Add the peppers and onions, stir together. Cook for 5-7 minutes or until the steak is fully cooked and the peppers are charred on the edges and just getting tender.
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Remove from the pan and serve.
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In a cast iron skillet add the avocado oil and heat over medium-high heat. Add the grated cauliflower and sea salt to the hot pan. Cook for 10-12 minutes, stirring every couple of minutes to ensure it doesn’t stick to the bottom of the pan. Remove from pan and serve.
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More dinners to try:
Whole30 Rosemary Mustard Pork Chops
