Jenna’s Keto Tex Mex Pepper Steak
1 lb Flank steak
2 Tbsp Avocado oil
2 Tsp Chili powder
1 Tsp Cumin
1/2 Tsp Himalayan Pink Salt
2 cups Bell peppers thin sliced
1 medium onion cut in half then sliced lengthwise
1 14.5 oz can of Mexican style tomatoes (don’t drain)
1 bag microwaveable cauliflower rice (or rice your own fresh cauliflower)
Slice steak in half lengthwise, then slice each half diagonally across grain into 1/4″ thick slices. Combine spices and salt in a gallon bag add meat, seal and shake till coated. Add oil to a large skillet and place over medium heat until hot then add meat and stir-fry till browned. Remove meat from skillet and set aside. Add peppers and onions to skillet and fry till tender. Add tomatoes and bring to a boil. Cook 2 minutes stirring occasionally. Return meat to skillet and cook till thoroughly heated. Remove from heat and serve over riced cauliflower.
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