Steak Fajita Stirfry

Health Rating

Ingredients

1/2 cup	Brown rice, medium-grain, dry
1/2 tbsp	Extra virgin olive oil
1 steak	Grass-fed beef (cut into strips)
2 tsp	Extra virgin olive oil
1/2 medium	Yellow onion (cut in half moons)
1 medium pepper(s)	Red bell pepper (wash, de-stem, remove seeds, cut into strips)
1 pepper	Ancho, poblano, pepper (wash, de-stem, remove seeds, cut into strips)
1/2 medium pepper(s)	Jalapeno pepper (half, remove seeds, mince)
2 clove(s)	Garlic (minced)
2 tbsp	Water ((optional))
1/4 medium	Zucchini (cut into strips)
1/2 whole lime(s)	Lime juice (fresh)
1/2 tsp	Cumin
1 dash	Red pepper flakes
2 tbsp	Salsa, ready-to-serve (for topping)
2 tsp	Greek yogurt, plain, fat-free (for topping)
1 tsp	Hot sauce (for topping)

Prepare rice as per package instructions.
Heat olive oil in a medium-sized frying pan. And add steak strips and saute for 3-4 minutes, or until almost cooked through. Remove from the pan, transfer to a bowl, and set aside.
Wipe the pan clean and add more olive oil. Saute the onions for 3-4 minutes.
Add the bell, poblano, and jalapeño peppers and garlic. Saute for 3-4 minutes (add water if the veggies start to stick).
Add the zucchini, lime juice, cumin, and red pepper flakes. Mix well and cook for another 2-3 minutes.
Add the cooked steak strips to the pan with the vegetable mixture. Stir, reduce heat to low, cover, and cook for 2-3 minutes.
Serve steak and veggies over rice and top with a spoonful of salsa, Greek yogurt, and a splash of hot sauce.

Grain-Free

Calories 364

Calories from fat 104

Calories from saturated fat 15.5

Total Fat 11.5 g

Saturated Fat 1.7 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 6.5 g

Cholesterol 25.0 mg

Sodium 220 mg

Potassium 810 mg

Total Carbohydrate 51 g

Dietary Fiber 5.6 g

Sugars 5.7 g

Protein 17.3 g