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These steak fajita power bowls are made for lively weekday lunches and effortless meal prep. Hearty brown rice serves as the base, loaded up with juicy seared steak strips, sautéed bell peppers and onions, creamy black beans, sweet corn, and buttery avocado. Every bite is packed with flavor, color, and the kind of fuel that makes you feel good all afternoon. Whenever I make a batch, leftovers disappear by noon the next day—everyone grabs them for lunch.
Last time I made these, it was a race to get some packed away before my family swiped them off the counter. The combination of steak and veggies keeps things interesting even when you are two meals deep into leftovers.
Ingredients
- Vegetable oil: ensures the steak gets a great sear and the veggies soften nicely so pick a neutral one with a high smoke point
- Yellow onion: offers subtle sweetness choose one that feels heavy for its size
- Bell peppers: provide crunch and color use a mix of colors for visual appeal and variety
- Kosher salt and freshly ground black pepper: help everything sing aim for diamond crystal if available
- Skirt steak: brings rich beefy flavor be sure it is well-marbled for tenderness and slice it thinly against the grain
- Lime juice: adds brightness and cuts through the richness pick a heavy lime that feels soft when squeezed
- Chili powder and cumin: deliver classic fajita flavor opt for fresh spices from the bulk section if possible
- Brown rice: forms a hearty base and adds fiber use short or medium grain for a nice bite
- Avocado: brings creamy richness slice just before serving and choose fruit that yields slightly to pressure
- Black beans: supply plant-based protein and fiber rinse well to remove excess sodium
- Frozen corn: offers sweetness and crunch just thaw and warm before adding
- Fresh cilantro: lends an herbal lift pick bunches with vibrant green leaves
- Sour cream: creates a cooling finish use full fat for the smoothest result
Step-by-Step Instructions
- Prepare the Peppers and Onions:
- Cook the sliced onions and bell peppers in a large skillet over medium heat with oil salt and pepper for around eight minutes. Stir often until the onions look translucent and the peppers become tender. This forms the flavor-packed veggie base for the bowls. Once done move to a plate.
- Sear the Steak:
- Add more oil to the same skillet and increase heat to medium high. When the pan is shimmering hot lay the steak pieces down in a single layer. Immediately squeeze lime juice over the meat and sprinkle chili powder and cumin on top. Season with salt and pepper. Let the steak cook undisturbed to brown the outside for about three minutes before stirring. Cook for another couple minutes to your preferred doneness. Transfer steak to a new plate to rest.
- Assemble the Power Bowls:
- Spoon brown rice evenly into serving bowls. Arrange the cooked steak slices peppers onions avocado black beans and corn on top of the rice. Sprinkle fresh cilantro across each bowl and finish with drizzled sour cream if desired.
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I cannot get enough of the way bright lime juice and earthy cumin transform the humble skirt steak. The aroma always brings back memories of family fajita nights with everyone gathering in the kitchen snacking as we cooked together.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to three days. Keep components like steak and veggies separate from the fresh avocado and cilantro if you plan to reheat so nothing gets soggy. Reheat rice steak and veggies in the microwave or a skillet until steaming hot before assembling your bowl.
Ingredient Substitutions
Swap skirt steak for flank steak chicken breast or even tofu if you want a different protein. Use white rice or cauliflower rice for a change of pace. If you do not have fresh cilantro try thin-sliced green onions for garnish. The bowls are flexible enough to accommodate whatever you have on hand.
Serving Suggestions
Add a spoonful of salsa guacamole or pico de gallo for extra flavor and brightness. For a spicy kick scatter on thinly sliced jalapeños or your favorite hot sauce. Tortilla chips on the side add an irresistible crunchy element we never skip them at my house.
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Cultural Context
Fajitas originate from the ranches of Texas where vaqueros cooked skirt steak over open fires. The combination of seared meat with colorful peppers and onions in these bowls channels the vibrancy and sizzle of Tex-Mex cuisine making each meal festive even when it is just lunch at your desk.
Common Recipe Questions
- → What cut of steak works best?
Skirt steak is ideal due to its tender texture and ability to absorb marinades, but flank steak is also a great choice for these bowls.
- → Can I make this ahead of time?
Absolutely! All components can be prepped in advance and assembled when ready to serve, making it perfect for meal prep.
- → Are there alternatives to brown rice?
You can substitute with white rice, quinoa, cauliflower rice, or even leafy greens to suit your taste and dietary needs.
- → How can I adjust the spice level?
Control the heat by increasing or decreasing the chili powder, or add jalapeños or hot sauce as a topping if desired.
- → What toppings pair well with these bowls?
Try guacamole, pico de gallo, salsa, corn salsa, shredded cheese, or fresh lime juice for additional flavor and texture.