So what do you think about steak fajita tonight? Last week’s chicken fajitas salad were a big hit at our family dinner table. I kind of served that one more like a salad, with lettuce. But with corn tortilla wraps on the side.
And as much as everyone was asking when I would be making this dish again.
I thought I should also try another well known version: the same dish but then with steak instead of chicken! And also not in a wrap because this time I thought I should serve the sliced steak fajita over some boiled rice. Just for the love of it.
Well I have to admit, I thought that I still had corn tortillas in my pantry. But it turned out that I was mistaken. So that evening I just needed another delicious alternative. And rice was what I went with. Not that anyone minded. It went down just as smoothly.
Last time for my chicken fajita I added red and yellow bell pepper to the chicken. Because those are just a tad sweeter and therefore also go well with the chicken. Tonight however I though that the bitterness of the green bell pepper would be a better match for the tougher steak meat here.
Not a fan of bell pepper?
I’ve made this steak fajita with sliced onions and lots of fresh cilantro only before.
And it was delicious!
Steak Fajita Rice Bowls
How do you like your steak cooked?
You don’t have to follow the look of my cooked steak here.
Just cook your steak the way you prefer best. Me personally I like my steak rare to medium rare on the inside. Always. One thing I love here is the color of the dish.
The sliced red steak looks so savory!
- 14 oz steak (400 g)
- 1 medium green bell pepper
- 2 tsp hot chili sauce
- 1 large garlic clove mashed
- 1 tbsp soy sauce
- ½ tsp cumin seeds
- 1 tsp paprika powder
- ½ tsp brown sugar
- 1 tbsp lime juice or lemon juice
- a handful fresh cilantro chopped
- 1 red onion sliced
- 2 cups cooked rice (200 g)
- 3 tbsp vegetable oil
Place the steak in a ziploc bag. Then add the mashed garlic, cumin seeds, soy sauce, chili sauce, chopped cilantro, paprika, sugar and lime (or lemon) juice.
- Clean, trim and slice the green bell pepper and red onion into bite-size pieces. Then add them to the bag too. Drizzle with half of the vegetable oil. Season with some salt.
- Close the bag and shake all the ingredients well. Let the steak marinate for 30 minutes. After that place a big non-stick pan over medium-high heat and add the rest of the vegetable oil. Remove the steak from the bag. Once the oil is hot, then add the steak to the pan.
- Cook it until cooked the way you like best. Then transfer the steak to a clean plate and let it rest under tinfoil for now. Add the remaining ingredients in the bag to the hot pan.
- Quickly stir fry the vegetables and marinade for a couple of minutes. Check the seasoning and add extra salt, soy sauce, lime juice or hot chili sauce to taste if necessary. Then take the pan off the heat. Slice up the cooked steak and add it to the pan.
- Stir quickly. Scoop the cooked rice into bowls. Then top with the beef and vegetables. Garnish with some grated cheddar and extra freshly chopped cilantro. Serve immediately.