Name: Beef fajita bowl with roasted vegetables
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz beef flank steak, thinly sliced against the grain; 1/4 cup white rice; 1/2 cup water; 1/2 cup red potato, diced; 3 oz green beans, trimmed; 2.5 oz broccolini, trimmed; 1.5 oz red bell pepper, sliced; 1/4 medium yellow onion, sliced; 8 olive oil cooking sprays; 1 1/2 tsp taco seasoning; 1/2 tsp salt; 3/4 tsp lime juice

Instructions

Prep 25 min · Cook 0 min

In a small pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
Place the potatoes in a medium pot and cover with water. Bring to a boil and cook for 5 minutes. Add the green beans and broccolini to the same pot and cook for 5 minutes more until all are tender. Drain well and season the potatoes and green beans with half the salt.
While the rice and vegetables cook, toss the beef with the taco seasoning and the remaining salt. Coat a 12-inch skillet with cooking spray over high heat. Add the beef in a single layer and sear without moving for 2 minutes. Stir and cook 1 minute more. Done when browned and tender, 145°F.
Remove beef from the pan. Coat the pan with more cooking spray, then add the bell peppers and onions. Saute for 4 minutes until softened and charred. Return the beef to the pan and toss with the lime juice to combine.
Place the rice on one side of the plate. Arrange the beef and pepper mixture next to it. Place the green beans and potatoes on the side and finish with the steamed broccolini.

Nutrition

Ingredients

Instructions

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