Name: Seared Lean Beef with Roasted Peppers and Cilantro-Lime Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Top Sirloin Steak; 2 cups Cauliflower Rice; 1 cup Bell Peppers, sliced; 1 tablespoon Avocado Oil; 1/4 cup Red Onion, sliced; 1 tablespoon Lime Juice; 1/4 cup Fresh Cilantro, chopped

Nutrition

Per serving

493 calories

Protein: 45g; 36% of calories
Carbs: 25g; 20% of calories
Fat: 25g; 44% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the sirloin steak generously with cumin, chili powder, sea salt, and black pepper.
Heat half of the avocado oil in a large cast-iron skillet over medium-high heat.
Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.
In the same skillet, add the remaining oil along with the sliced bell peppers and red onions.
Sauté the vegetables for 5 to 6 minutes until they are tender and have developed dark, charred edges.
While the vegetables cook, steam or sauté the cauliflower rice in a separate pan for 3 to 5 minutes until tender.
Stir the lime juice and chopped cilantro into the cauliflower rice and season with a pinch of salt.
Slice the rested steak against the grain into thin strips.
Assemble the bowls by layering the cilantro-lime cauliflower rice at the bottom, topped with the seared steak and roasted peppers.

Nutrition

Ingredients

Instructions

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