Steak Fajita Rice Bowl
Description
This Steak Fajita Rice Bowl is a quick, protein-packed dinner ready in just 15 minutes. Juicy seasoned steak strips and sautéed peppers and onions are served over Mexican-style rice, alongside a fresh lettuce, tomato, and feta salad finished with balsamic glaze. It's an easy weeknight meal that's light, satisfying, and full of bold fajita flavor.
Ingredients
For the Fajita Bowl
- 300 g thin-cut steak sliced
- 1 bell pepper sliced
- 1 red onion sliced
- 0.5 packet fajita seasoning mix
- 1 packet Mexican-style microwave rice
For the Salad
- lettuce as needed
- 6-8 cherry tomatoes halved
- 60 g feta cheese crumbled
- 40 g balsamic glaze
Instructions
Prepare and Cook
- Slice the bell pepper, red onion, and cherry tomatoes. Divide the lettuce, tomatoes, feta, and balsamic glaze between two plates and set aside.
- Heat a frying pan over medium heat. Sauté the peppers and onion until softened and slightly browned, about 4-5 minutes.
- Turn the heat to medium-high, then add the steak strips and fajita seasoning. Cook for 2-3 minutes until just browned, then remove from heat.
- Microwave the Mexican-style rice according to the package instructions.
Assemble the Bowls
- Divide the cooked steak, vegetables, and rice between the two plates. Serve with the prepared salad on the side and enjoy.
Notes
- Slice the steak against the grain for the most tender bite.
- Use a thin-cut steak so it cooks through quickly without drying out.
- Warm the balsamic glaze slightly if it's too thick to drizzle.
- Store leftover steak, rice, and salad separately for up to 3 days.