# What You Need:
→ For the Steak
01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime
→ For the Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tbsp olive oil
16 - Salt and pepper, to taste
→ For the Base
17 - 4 cups cauliflower rice (fresh or frozen)
→ Optional Toppings
18 - 1 ripe avocado, sliced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges
21 - 1/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
22 - 1/4 cup sour cream or Greek yogurt
# Directions:
01 - Combine sliced steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice in a bowl. Toss to coat evenly. Let marinate for at least 10 minutes to allow flavors to penetrate the meat.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Arrange marinated steak in a single layer without overcrowding. Sear for 2–3 minutes per side until nicely browned and just cooked through. Transfer steak to a plate and set aside.
03 - Add remaining 1 tbsp olive oil to the same skillet. Toss in sliced bell peppers and red onion. Sauté for 5–7 minutes, stirring occasionally, until vegetables are tender-crisp and lightly charred. Season with salt and pepper to taste.
04 - While vegetables cook, heat another pan over medium heat. Add cauliflower rice and cook for 5–6 minutes until tender but not mushy. Season lightly with salt and pepper.
05 - Divide cauliflower rice evenly among 4 bowls. Arrange sautéed vegetables and seared steak strips on top of each portion.
06 - Garnish with avocado slices, fresh cilantro, lime wedges, shredded cheese, and sour cream as desired. Serve immediately while hot.
