Steak Fajita Bowl Recipe
Flavorful Beef Fajita Bowls with seasoned beef, sautéed peppers & onions, served over rice or greens — made easily with Instant Pot, slow cooker, or stovetop and clean, wholesome ingredients.
Servings: 4 Servings
Calories: 354kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 1 tsp olive oil or avocado oil
- 1 onion large, sliced
- 2 bell pepper sliced
- 1 tbsp garlic minced
- 1 lbs steak flat iron, but any thin steak will work (slice against the grain)
- 1 ½ tbsp lime juice about 1 lime worth
- 2 tbsp coconut aminos low sodium
- 1 cup dry quinoa
- ½ cup beef broth low sodium
Fajita Seasoning:
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp paprika
Optional Toppings:
- tomatoes
- jalapenos
- cilantro
- lime
- avocado
- black beans canned
- corn, canned kernels
Instructions
Instant Pot:
- Turn the Instant Pot to sauté. Press the "adjust" button to turn the sauté mode to "high". When the Instant Pot insert is hot add the oil. 1 tsp olive oil
- Add the onions, bell peppers, and garlic to the Instant Pot and sauté the vegetables until they are slightly browned. 1 onion, 2 bell pepper, 1 tbsp garlic
- Next add the steak, fajita seasonings, lime juice, and liquid aminos. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned. 1 lbs steak, 1 tsp ground cumin, 1 tbsp chili powder, 1 tsp paprika, 1 ½ tbsp lime juice, 2 tbsp coconut aminos
- Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir. 1 cup dry quinoa, ½ cup beef broth
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
- Remove the lid and assemble your fajita bowl. Garnish with your desired toppings. tomatoes, jalapenos, cilantro, lime, avocado, black beans, corn, canned
Stove Top:
- Heat a large skillet on high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks. 1 tsp olive oil, 1 onion, 2 bell pepper, 1 tbsp garlic, 1 lbs steak
- Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix it all together then push it to the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir. 1 tsp ground cumin, 1 tbsp chili powder, 1 tsp paprika, 1 ½ tbsp lime juice, 2 tbsp coconut aminos, 1 cup dry quinoa, ½ cup beef broth
- Cover the skillet and let cook 15-20 minutes until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
- Turn the stove off, assemble the bowls, and serve. tomatoes, jalapenos, cilantro, lime, avocado, black beans, corn, canned
Slow Cooker:
- On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
- In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth. 1 tsp olive oil 1 onion 2 bell pepper 1 tbsp garlic 1 lbs steak 1 ½ tbsp lime juice 2 tbsp coconut aminos 1 tsp ground cumin 1 tbsp chili powder 1 tsp paprika
- Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won’t look like there is enough liquid, but the beef will produce liquid as it cooks. 1 cup dry quinoa ½ cup beef broth
- Cover the slow cooker and cook on high heat for 2 hour or low heat for 4 hours.
- Turn the slow cooker off, assemble the bowls, and serve.
Video
Notes
When you slice the steak, make sure to cut against the grain. This breaks up the meat’s fibers, making it more tender and easier to chew.
Nutrition
Calories: 354kcal | Carbohydrates: 20g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 321mg | Potassium: 626mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2756IU | Vitamin C: 80mg | Calcium: 41mg | Iron: 4mg