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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.

Put ingredients into my fitness pal recipe creator or other recipe calculator. mfp tutorial on bottom of home page.

This is the skillet I have and love it! Lasts forever!