Name: Beef fajita bowl
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz beef flank steak, thinly sliced against the grain; 1/4 cup white rice; 2/3 cup red potato, diced into 1/2-inch pieces; 3 oz green beans, trimmed; 1.5 oz red bell pepper, sliced; 1/4 medium yellow onion, sliced; 1 tsp olive oil; 1 1/2 tsp lime juice; 1 1/2 tsp taco seasoning; 1/2 tsp salt; 1/3 cup water

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, bring a medium saucepan of water to a boil with the remaining salt. Add the potatoes and cook for 5 minutes. Add the green beans to the same pot and continue boiling until both are tender, about 5 more minutes. Drain and set aside.
Toss the sliced beef with the taco seasoning. Heat the olive oil in a 12-inch skillet over high heat. Add the beef in a single layer and sear without moving for 2 minutes. Flip and cook for 1 minute more until browned on the outside but still slightly pink inside. Remove beef from the pan. Done when browned and slightly pink inside, 145°F.
In the same skillet, add the onions and bell peppers. Sauté until softened and slightly charred, about 4 minutes. Stir the beef back into the pan along with half of the lime juice to deglaze the pan.
Spoon the rice into a bowl. Place the potatoes and green beans on one side and top with the beef and pepper mixture. Squeeze the remaining lime juice over the entire bowl before serving.

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Instructions

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