| 11 | 25 | 696 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 1 large pepper(s) | Red bell pepper |
| 1 large pepper(s) | Yellow bell pepper |
| 2 medium | Zucchini (cut into thin wedges and halved) |
| 2 medium pepper(s) | Jalapeno pepper |
| 1 whole lemon(s) | Lemon peel (zest) |
| 454 gm | Beef, flank steak, boneless, lean and fat, 0mm (0") trim (Fajita Beef @nikufarms) |
| 1 medium shallot(s) | Shallots (or 1/2 onion) |
| 4 clove(s) | Garlic |
| 2 stalk(s) | Green onion |
| 3 tbsp | Extra virgin olive oil |
| 2 cup | Jasmine rice, dry |
1. Rinse rice and combine with 1 tsp salt and enough water to rise above rice by 1 inch. Boil, then reduce to simmer with lid on for 15 minutes.
2. Preheat oven to 425 °F.
3. Chop peppers, zucchini and onions. Arrange on a baking tray, drizzle in 2 tbsp olive oil, lemon zest, 2 crushed garlic cloves. Sprinkle with salt and lots of pepper. Bake for 20 minutes until nicely charred.
4. While peppers are baking, salt and pepper beef. Add olive oil to a medium heat sauté pan and add beef, shallot and 2 pressed garlic cloves. Sauté until cooked, about 10 minutes.
5. Everything should be ready at about the same time. Fluff the rice with a fork and lay at bottom of serving plate. Top with baked peppers and onions (and all the juices), top with sautéed beef and finish with a sprinkle of green onion. Serve with lemon slices.
| Fruit | 0.1 |
| Grain | 1.0 |
| Meat | 1.5 |
| Vegetables | 3.2 |
