Go Back

Juicy Low-Carb Steak Fajita Bowl

A flavorful, low-carb bowl with seared steak, sautéed peppers, onions, and creamy avocado, perfect for a quick keto dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Main
Cuisine: Low-Carb, Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Steak & Veggies
  • 1 lb flank steak or skirt steak thinly sliced against the grain
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 medium red onion thinly sliced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lime juiced
Toppings & Garnish
  • 1 avocado sliced
  • 2 tbsp fresh cilantro chopped
  • to taste lime wedges
  • sour cream or Greek yogurt optional

Equipment

  • Large skillet
  • Knife
  • Cutting board

Method
 

  1. Slice steak thinly against the grain. Pat dry and season with smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté bell peppers and red onion for 5–7 minutes until softened. Remove and set aside.
  3. Add remaining olive oil to skillet. Sear steak 2–3 minutes per side until desired doneness.
  4. Return veggies to skillet. Drizzle lime juice and toss for 1–2 minutes to combine flavors.
  5. Divide steak and veggies into bowls. Top with avocado slices, fresh cilantro, and lime wedges. Optionally, add sour cream or Greek yogurt.
  6. Serve hot immediately.

Notes

Perfect for meal prep; store steak and veggies separately from avocado and toppings until ready to serve.