High-Protein Beef Fajita Bowl

Ingredients

• 200g Raw beef top round
• 75g White rice, long grain, raw
• 100g Raw red bell pepper
• 100g Raw green bell pepper
• 100g Raw white onions
• 54g Salsa
• 0g Iodized table salt
• 20g Raw jalapeno peppers, seeded

Method

1. 1**Prepare the rice (25 minutes ahead):** In a medium saucepan, bring 180ml water to a boil. Add 75g white rice and reduce heat to low. Cover and simmer for 18 minutes until water is absorbed. Fluff with a fork and set aside.
2. 2**Prep the vegetables:** While rice cooks, thinly slice the red and green bell peppers into 1/4-inch strips. Slice the white onions into thin half-moons. Slice the jalapeños into thin rings (remove seeds for less heat, or keep for more spice). Roughly chop about 2 tablespoons of fresh cilantro if available.
3. 3**Season the beef:** Pat the 200g beef top round dry with paper towels. Season generously on both sides with salt and black pepper. For authentic fajita flavor, you can lightly dust with cumin if available (about 1/4 teaspoon).
4. 4**Sear the beef:** Heat a large non-stick skillet or cast iron pan over medium-high heat for 2 minutes. Place the beef strip in the dry hot pan (no oil needed for this lean cut). Sear for 4-5 minutes on the first side without moving it, until a golden crust forms. Flip and sear the other side for 3-4 minutes for medium-rare. The internal temperature should reach 130°F (54°C). Remove to a cutting board and let rest for 3 minutes, then slice against the grain into 1/4-inch strips.
5. 5**Cook the fajita vegetables:** In the same skillet (which still has beef drippings), add the sliced bell peppers and onions. Cook over medium-high heat for 6-7 minutes, stirring occasionally, until vegetables are tender-crisp with light charring at the edges. They should still have some firmness, not be completely soft.
6. 6**Add the jalapeños and finish vegetables:** Add the sliced jalapeños and cook for 1 more minute, stirring to distribute. Season with a pinch of salt and black pepper to taste.
7. 7**Build the bowl:** In a large bowl, arrange the cooked white rice as the base. Top with the sliced beef strips, then pile the sautéed fajita vegetables on top.
8. 8**Top with salsa and garnish:** Add 53.55g (approximately 3 tablespoons) of salsa over the vegetables. Top with fresh lime juice squeezed over the bowl and fresh cilantro if available. Serve hot.
9. 9**Optional finish:** A squeeze of fresh lime juice over the entire bowl adds authentic fajita flavor and aids protein digestion.