Mexican food need not be high carb! These delicious steak fajitas are ready fast. They are low carb, colorful and very nutritious.
Intensely flavorful and spicy but not too hot, these homemade steak fajitas are ready fast.
I’ve got nothing against marinating the meat before cooking, but if you forget to marinate, like I did today, worry not – simply season the beef and the vegetables well, saute them quickly, and these steak fajitas will turn out just as delicious and flavorful as fajitas made with marinated steak.
I used to think that Mexican food had to be high-carb. Then I discovered steak fajitas.
These days, when I go out to a Mexican restaurant, I ask for a fajitas mix – steak fajitas, chicken and shrimp – hold the tortillas, beans and rice; extra sour cream, cheese and guacamole please! It’s a full, satisfying, delicious meal, and it’s low in carbs and gluten free.
If you wish, you can serve these steak fajitas on a bed of cauliflower rice, but it’s not really necessary. They are great served on a plate and eaten with a fork and a knife.
If you have any leftovers, they keep well in the fridge for 3-4 days. Gently reheat them in a 50% power microwave prior to serving.
PS. If you’d rather use chicken, check out this recipe for super tasty chicken fajitas!
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 3 large bell peppers, cut into thin strips
- 1 large onion, thinly sliced
- 1.5 lb. sirloin steak, cut into thin strips (I buy mine pre-cut)
- 2 tablespoons olive oil
- In a small bowl, mix together the seasoning ingredients.
- Place the sliced vegetables in a large bowl. Sprinkle with half the seasoning mix. Use your clean hands to rub the spices into the vegetables.
- Place the steak slices in a medium bowl. Sprinkle with the remaining seasoning mix. Use your clean hands to rub the spices into the meat.
- Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers and the onion. Cook, stirring often, until just tender, about 5 minutes. Remove the vegetables to a plate.
- Add the steak slices to the same skillet. Stir-fry just until no longer raw, 2-3 minutes.
- Return the vegetables to the skillet. Stir-fry everything together 1-2 more minutes, just until heated through.
- Spoon the fajitas into warm tortillas, or skip the starch as I do and and serve the fajitas in bowls, drizzled with the yummy pan juices, and topped (if you wish) with salsa, guacamole, sour cream and/or shredded cheddar.