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Lean Beef Fajita Bowls - A Fresh, High-Protein Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) lean beef (sirloin, flank, or top round), sliced thin against the grain
  • 2 bell peppers (any colors), sliced into thin strips
  • 1 large yellow onion, sliced into thin half-moons
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 lime (zest and juice)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 cup plain Greek yogurt (2% or nonfat)
  • 2 cups cooked rice (white, brown, or cilantro-lime) or cauliflower rice
  • Fresh cilantro, chopped, for garnish
  • Optional add-ins: sliced avocado, salsa, corn, black beans, pickled jalapeños, shredded cheese, hot sauce

Method
 

  1. Slice the beef. Trim any visible fat and slice the beef thinly against the grain. Thinner strips cook quickly and stay tender.
  2. Make the marinade. In a bowl, mix 1 tablespoon olive oil, garlic, lime zest, half the lime juice, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Toss in the beef and coat well. Marinate for 15–30 minutes at room temperature, or up to 4 hours in the fridge.
  3. Prep the veggies. Slice peppers and onion evenly so they cook at the same rate. Pat them dry to help them char instead of steam.
  4. Make the yogurt-lime drizzle. In a small bowl, whisk Greek yogurt with the remaining lime juice and a pinch of salt. Thin with a teaspoon of water if needed until it’s pourable. Set aside.
  5. Cook the peppers and onions. Heat a large skillet or cast-iron pan over medium-high. Add 1/2 tablespoon olive oil. When shimmering, add peppers and onions with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened with some charred edges. Transfer to a plate.
  6. Sear the beef in batches. Increase heat to high and add the remaining 1/2 tablespoon oil. Lay the beef in a single layer. Don’t crowd the pan. Sear 1–2 minutes per side until browned and just cooked through. Work in batches, transferring cooked beef to the plate with veggies.
  7. Deglaze and toss. With the heat off, splash a tablespoon of water or lime juice into the hot pan and scrape up browned bits. Return beef and veggies to the pan and toss briefly over low heat to combine. Taste and adjust seasoning with salt, pepper, or lime.
  8. Build the bowls. Spoon rice or cauliflower rice into bowls. Top with the beef and veggie mix. Drizzle with the yogurt-lime sauce and sprinkle with cilantro. Add any optional toppings you like.
  9. Serve immediately. Add extra lime wedges and hot sauce at the table for brightness and heat.