| Prep | Cook | Ready in | Servings | |
| 10 min | 10 min | 20 min | 2 |
| 1 tbsp | Extra virgin olive oil |
| 171 gm | Grass-fed beef (cut into strips) |
| 1/2 medium | Yellow onion (cut in hlaf moons) |
| 1 medium pepper(s) | Red bell pepper (remove seeds and cut into strips) |
| 1 pepper | Ancho, poblano, pepper |
| 1/2 medium pepper(s) | Jalapeno pepper |
| 1/4 medium | Zucchini (cut into strips) |
| 2 tsp | Extra virgin olive oil |
| 2 clove(s) | Garlic (minced) |
| 1/2 tsp | Cumin |
| 1/4 tsp | Red pepper flakes |
| 1 pinch | Salt and pepper |
| 2 tbsp | Salsa, ready-to-serve (for topping) |
| 2 tsp | Greek yogurt, plain, fat-free (for topping) |
| 1 tsp | Hot sauce (for topping) |
1. Wash, de-stem, and take out the seeds of the bell pepper and poblano pepper. Cut into strips. Cut the jalapeño in half and take out the seeds, then mince.
2. Heat a few tsp. of olive oil in a medium size frying pan and add the steak. Saute for 3-4 minutes, or until almost all the way cooked.
3. Remove from the pan, transfer to a bowl, and set aside.
4. Wipe the pan clean and add another few tsp. of olive oil. Saute the onions for 3-4 minutes. Add the bell pepper, poblano, jalapeño and garlic. Saute for 3-4 minutes (add a few Tbs. of water if the veggies start to stick). Add the zucchini, lime juice, cumin, red pepper and salt and pepper to taste. Mix well and cook for another 2-3 minutes.
5. Add the steak, reduce to low heat, cover, and cook for a few more minutes.
6. Meanwhile, prepare 1-2 cups of rice as per package instructions and serve steak and veggies over rice.
7. Top with a spoonful of salsa and Greek yogurt, some cotija, cilantro and hot sauce.
| Meat | 0.9 |
| Vegetables | 1.6 |
To make this recipe Grain-Free - serve without the rice!
Beef
is a great source of protein and high in B12
Peppers
are a great source of vitamin C
