Low Carb Beef Fajitas 0 1

Low Carb Beef Fajitas

This is how dinner should be: Fast, easy, and full of flavor! Try these low carb beef fajitas.You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor.
For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.

Ingredients:
  • 1½ lb. flank steak, sliced into thin strips
  • 1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
  • 1 large red onion, thinly sliced
  • 2 TBSP. extra virgin olive oil
  • 1 TBSP. ground cumin
  • 2 tsp. chili powder
  • ½ tsp. cayenne pepper
  • 1 tsp. red pepper flakes
  • Sea salt and black pepper, to taste
  • ½ cup fresh cilantro leaves, roughly chopped
  • 1 large lime, sliced
Instructions for low carb beef fajitas:
  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.
  3. Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
  4. Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, low carb tortillas, or lettuce wraps . Enjoy!
Low Carb Sheet Pan Beef Fajitas
 
Author: 
Nutrition Information
  • Serves: 6
  • Calories: 258
  • Fat: 14
  • Carbohydrates: 8
  • Sugar: 4
  • Fiber: 2
  • Protein: 25
  • Net Carbs: 6
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ lb. flank steak, sliced into thin strips
  • 1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
  • 1 large red onion, thinly sliced
  • 2 TBSP. extra virgin olive oil
  • 1 TBSP. ground cumin
  • 2 tsp. chili powder
  • ½ tsp. cayenne pepper
  • 1 tsp. red pepper flakes
  • Sea salt and black pepper, to taste
  • ½ cup fresh cilantro leaves, roughly chopped
  • 1 large lime, sliced
Instructions
  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.
  3. Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
  4. Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, low carb tortillas, or lettuce wraps . Enjoy!
Notes
NET CARBS PER SERVING 6 G

 

Low Carb Beef Fajitas (print version above)

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