NUTRITION

SERVINGS

INGREDIENTS

3.75 oz top sirloin steak

0.5 tsp avocado oil

0.5 cup bell peppers

0.25 cup red onion

1 tsp nutritional yeast

0.5 tsp smoked paprika

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 medium low carb tortillas

1 tbsp queso cheese

0.5 tbsp sour cream

2 tbsp salsa

PREPARATION

• 1

  Slice the sirloin steak into very thin strips against the grain.

• 2

  In a small bowl, whisk together the nutritional yeast, smoked paprika, chili powder, cumin, garlic powder, and sea salt.

• 3

  Toss the steak strips in the spice mixture until evenly coated.

• 4

  Heat avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 5

  Add the steak to the pan and sear for 2-3 minutes until browned and caramelized; remove steak from the pan and set aside.

• 6

  In the same pan, add the sliced bell peppers and onions, sautéing for 3-4 minutes until tender-crisp with slight char marks.

• 7

  Return the steak to the pan and toss with the vegetables for 1 minute to meld the flavors.

• 8

  Warm the low carb tortillas in a dry skillet for 30 seconds per side until pliable and toasted.

• 9

  Divide the steak stir-fry evenly between the two tortillas.

• 10

  Drizzle with warm queso cheese and top with a dollop of sour cream and fresh salsa.