Steak Fajita Skillet

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over eight weeks post-op.

INGREDIENTS

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion cut into strips
• 1 red bell pepper seeded and cut into strips
• 1 yellow bell pepper seeded and cut into strips
• 2 tsp. garlic minced
• 1/2 lb. thin-cut steak (look for the kind that says "for pan frying"), cut into strips
•  Salt and pepper to taste
• 1 tsp. cumin divided
• 1 tsp. coriander divided
• 1 tsp. chili pepper divided
•  A pinch of cayenne pepper
• 4 c. frozen cauliflower rice
• 2 tbsp. tomato paste
• 1/3 c. water

 

DIRECTIONS

1. Place a skillet over medium heat and allow it to get hot. Add oil.
2. Saute onion, peppers, and garlic until softened, about 5-7 minutes.
3. While vegetables are sauteeing, place steak strips in a bowl and toss with half of each kind of spice, along with salt and pepper.
4. Add steak to pan and saute until browned.
5. Add cauliflower rice and mix well, cook until thawed before adding the tomato paste, remaining spices and water, if needed. (If mixture is too thick to mix in tomato paste, add water.)
6. Reduce heat to medium-low and cover. Allow to cook about 10-15 minutes, stirring often.
7. Taste and adjust seasonings. Top with jalapeno peppers, shredded cheese, diced avocado or desired toppings.

 

Nutrition Facts

Not available