Mexican Carne Asada Cauliflower Rice Skillet

Ingredients

• 450 g flank steak or skirt steak, thinly sliced
• 4 cups cauliflower rice
• 1 medium red bell pepper, sliced
• 1 medium onion, sliced
• 2 medium lime
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika(optional)
• 1 tsp chili powder(optional)
• to taste salt
• 0.5 tsp black pepper
• 0.25 cup cilantro(optional)

Instructions

1. 1

   Marinate quickly: toss steak with lime juice (about 1 lime), cumin, chili powder, smoked paprika (optional), salt, and pepper. Rest 10 minutes.

2. 2

   Char peppers: heat 1 tbsp olive oil in a skillet over high heat. Sear onion and bell pepper until blistered (4–6 minutes). Remove to a plate.

3. 3

   Cook steak: add remaining oil and sear steak in a single layer until browned (2–3 minutes).

4. 4

   Cook cauliflower rice: add cauliflower rice to the skillet. Stir-fry 4–6 minutes until tender and dry.

5. 5

   Combine: return peppers and onion to the pan. Toss and cook 1–2 minutes.

6. 6

   Finish: squeeze remaining lime over and top with cilantro.