Steak Fajita Power Bowls (Printer-Friendly Version)
Sliced steak, peppers, black beans and avocado over brown rice make for a flavorful, hearty bowl.
# Required Ingredients:
→ Main components
01 -
2 tablespoons vegetable oil, divided
02 -
1/2 yellow onion, sliced into half moons
03 -
2 bell peppers, seeds and ribs removed, thinly sliced
04 -
1 pound skirt steak, cut into 1.25 cm slices
05 -
4 cups cooked brown rice
06 -
1 avocado, thinly sliced
07 -
1 cup black beans, drained and rinsed
08 -
1 cup frozen corn, thawed and warmed
→ Seasonings
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Juice of 1/2 lime
12 -
1/2 teaspoon chili powder
13 -
1/2 teaspoon ground cumin
→ Garnish
14 -
1 tablespoon finely chopped fresh cilantro
15 -
Sour cream, for serving
# Step-by-Step Instructions:
01 -
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add sliced onions and bell peppers. Season with kosher salt and freshly ground black pepper. Cook, stirring frequently, until onions are translucent and peppers are tender, about 7 to 10 minutes. Transfer vegetables to a plate.
02 -
Add remaining 1 tablespoon vegetable oil to the same skillet and increase heat to medium-high. When the oil is hot, add sliced steak. Pour lime juice over the steak, sprinkle with chili powder and cumin, and season with salt and pepper. Cook undisturbed until steak is browned, about 2 to 3 minutes. Continue cooking, stirring occasionally, until desired doneness is reached, approximately 2 minutes more for medium. Transfer steak to a separate plate.
03 -
Divide cooked brown rice evenly among serving bowls. Arrange steak, sautéed peppers and onions, sliced avocado, black beans, and warmed corn on top of the rice. Garnish each bowl with fresh cilantro and a drizzle of sour cream.
# Handy Cooking Tips:
01 -
Customize bowls by adding toppings such as guacamole, fresh salsa, or pico de gallo for additional flavor.