Beef Fajita Bowl (Printable version)
Tender marinated beef with sautéed peppers and onions over rice with fresh toppings and citrus accents.
# What You'll Need:
→ Beef & Marinade
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp sea salt
09 - ¼ tsp black pepper
→ Vegetables
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 1 green bell pepper, thinly sliced
13 - 1 large red onion, sliced
14 - 1 tbsp olive oil
→ Rice Base
15 - 1 cup long-grain white or brown rice
16 - 2 cups water
17 - ½ tsp salt
→ Toppings
18 - ½ cup salsa
19 - ½ cup sour cream
20 - 1 avocado, sliced
21 - ½ cup shredded cheddar or Monterey Jack cheese
22 - 2 tbsp fresh cilantro, chopped
23 - 1 lime, cut into wedges
# Directions:
01 - Combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and pepper in a bowl. Add the sliced beef and toss to coat. Let marinate for at least 15 minutes or refrigerate up to 2 hours.
02 - Rinse rice under cold water. In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 12–15 minutes or until water is absorbed. Fluff with a fork and set aside.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell peppers and red onion and sauté for 5–6 minutes until softened and slightly charred. Remove vegetables and set aside.
04 - In the same skillet, add the marinated beef. Cook for 3–4 minutes, stirring occasionally, until browned and cooked through.
05 - Divide rice evenly among four bowls. Top with sautéed vegetables, cooked beef, salsa, sour cream, avocado slices, shredded cheese, and chopped cilantro. Serve with lime wedges.
# Expert advice:
01 -
- It comes together in under 40 minutes, which means dinner on busy weeknights without the guilt of takeout
- The marinade does all the heavy lifting—your beef tastes like it's been tended to all day when it's really just had 15 minutes of your attention
- Every component can be prepped ahead, so you can actually relax while you cook instead of scrambling at the last minute
- It's naturally gluten-free and endlessly customizable, so everyone at your table gets exactly what they love
02 -
- Slice your beef against the grain—if you don't, you'll have chewy, stringy meat no matter how perfectly you cook it. Take a second to look at the muscle fibers and slice perpendicular to them
- Don't skip the rice-rinsing step. I learned this the hard way when my first attempt turned out gluey and disappointing. Cold water running through the rice removes excess starch and transforms the texture completely
- Your skillet must be hot before the beef hits it. If you add cold beef to a cool pan, it steams instead of searing, and you'll lose that crucial caramelization that makes it taste restaurant-quality
03 -
- Make extra marinade and keep it in a jar in your fridge—you can use it on chicken, fish, or vegetables all week long
- If your peppers and onions finish cooking before your beef, no problem. They'll keep warm on their plate, and the slight rest makes them even more flavorful
- Toast your cumin and chili powder in a dry skillet for 30 seconds before adding to the marinade if you want even deeper spice flavor—it's a small step that makes a noticeable difference