Keto Mexican Cauliflower Rice Bowl with Steak

Ingredients

• about 680 g Steak (skirt or flank)
• 4 cups Cauliflower rice
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 2 medium Avocado
• 1 cup Shredded cheddar cheese
• 1 cup Salsa (soy-free)
• 4 wedges Lime wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of steak into thin strips, about 0.635 cm thick.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, about 204°C.
3. 3Add the steak strips to the hot skillet in a single layer. Cook for 2-4 minutes per side, until browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 54.44-57.22°C (54-57°C). Remove the steak from the skillet and set it aside on a plate to rest.
4. 4Add the medium onion, chopped, and 3 cloves of garlic, minced, to the same skillet. Cook, stirring occasionally, for 3-5 minutes, until the onion is softened and translucent.
5. 5Stir in the 2 teaspoons of chili powder and 1 teaspoon of cumin. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Add the 4 cups of cauliflower rice to the skillet. Stir well to combine with the onion and spices. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is heated through and tender.
7. 7Divide the cauliflower rice mixture evenly among four bowls.
8. 8Top each bowl with the cooked steak strips, slices from the 2 medium avocados, 1 cup of shredded cheddar cheese, and 1 cup of salsa.
9. 9Serve immediately with the 4 lime wedges on the side.

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