Steak Fajita Rice Plate

Instructions

Step 1: In a small bowl, combine paprika, cumin, chili powder, onion powder, salt, and black pepper to create your spice blend.

Step 2: Pat the steak strips dry and rub them generously with the spice mixture, then set aside for 10 minutes to marinate.

Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook the beef strips until browned, about 4-5 minutes per side. Transfer to a plate.

Step 4: Add the remaining olive oil to the same skillet and sauté the onion and garlic until fragrant, about 2 minutes.

Step 5: Add the green and red bell peppers, cooking for 5-7 minutes until softened and slightly caramelized.

Step 6: Return the beef to the skillet and stir in soy sauce and lime juice, cooking for another 2 minutes to combine flavors.

Step 7: Plate the cooked rice on one side, arrange the steak and vegetables on the other, and garnish with fresh parsley if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the rice and fajita mixture separate if possible to maintain the best texture.

To reheat, warm the steak and vegetables in a skillet over medium heat for 3-4 minutes, adding a splash of water if needed. Reheat the rice separately in the microwave with a damp paper towel for 1-2 minutes.

This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.