Steak Fajita Rice Bowl
Ingredients
- 16 oz Beef Steak (New York Strip, Ribeye, etc.) Thinly sliced
- 2 Tbsp Fajita Seasoning
- 1 tsp Salt
- 2 Tbsp Olive Oil
- 3 Cups Bell Peppers Thinly Sliced
- 8-10 oz Enchilada Sauce
- 4 Cups Prepared Jasmine Rice (warmed)
- 1 15 oz Can black beans (seasoned with salt, pepper, and cumin, if desired).
Instructions
- In a mixing bowl, toss sliced beef with fajita seasoning and salt. Allow to marinate for at least 15 minutes.
- In a skillet, heat olive oil. Add bell peppers. Sauté for about 5 minutes; add steak and continue cooking for 3-5 minutes (until steak reaches desired doneness).
- Add 1/2 cup enchilada sauce to and heat through.
- Add remaining enchilada sauce to rice and mix well.
- Arrange rice and beans in a serving dish; top with steak and pepper mixture.
Optional Toppings
- Jalapeños, sour cream, salsa, black olives, diced onions