Mexican · Dinner
Sizzling Steak and Onions (Keto)
Seared beef sirloin strips rest in a hot cast-iron skillet with caramelized onions and bell pepper, finished with garlic, lime and smoked paprika. Cauliflower rice soaks up the pan juices alongside melted Oaxaca cheese and avocado for a low-carb Mexican-style skillet meal.
$7
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
545Calories
41gProtein
37.8gFat
16.8gCarbs
6.1gSugar
6.9gFiber
612mgSodium
143mgChol
12.2gSat Fat
1175mgPotassium
290mgCalcium
3.8mgIron
2.8mcgVitamin B12
68mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat beef sirloin dry with paper towel. Season with salt and pepper. Slice onion and bell pepper thinly; mince garlic; measure cauliflower rice.
2
Sear
Heat olive oil in cast-iron skillet over high heat until shimmering. Sear beef 2 minutes per side until deeply browned; transfer to plate.
3
Rest
Let seared beef rest 5 minutes until juices settle.
4
Saute
In same skillet over medium-high heat, cook onion and bell pepper 6 minutes, stirring occasionally, until golden and tender.
5
Bloom
Stir in garlic, smoked paprika, and cumin; cook 1 minute over medium heat until fragrant and spices coat vegetables.
6
Steam
Add cauliflower rice, cover, and steam over medium-low heat 4 minutes until tender, stirring halfway through.
7
Build
Return beef and resting juices to skillet; squeeze lime juice over everything; toss 1 minute over medium heat until warmed.
8
Plate
Remove from heat, scatter shredded queso Oaxaca over skillet, let sit 1 minute until soft. Top with avocado slices and cilantro; serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 11 small onion
- 11 small bell pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 150g150g cauliflower rice
- 11 avocado
- 56g56g queso Oaxaca
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp cilantro
- salt, to taste
- black pepper, to taste
