Keto Beef Fajitas Bowls are made with a marinade of traditional fajita seasonings and plenty of cilantro and zesty lime. They are served with sweet peppers, onions, and avocado over cauliflower rice. This incredibly flavorful recipe is low carb, keto friendly, and gluten free.
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I created this recipe for Keto Beef Fajitas Bowls out of sheer necessity. My family was getting tired of me making Keto Chicken Fajitas Bowls for dinner every week. I’m absolutely obsessed with them!
Since my fiancé is a beef and steak loving man, I thought that if I took my Chicken Fajitas Bowls recipe and swapped out the chicken for beef, he’d be more than happy to eat it. I was right.
I was happy too. These Beef Fajitas Bowls are just as zippy and delicious as the chicken version. So, I guess now I’ll rotate between chicken and beef each week. You know…for variety…
Why This Recipe Works
- Flavor, flavor, flavor! If you love traditional fajita seasonings, cilantro, and lime, you will love these zesty bowls!
- This recipe is low carb, keto friendly, and gluten free.
- This is a family-friendly recipe that can easily be made any night of the week.
How to Make Keto Beef Fajitas Bowls
Prep!
This first thing you want to do for this recipe is prepare the marinade. You’ll need to mince the garlic and chop the cilantro.
Then, combine the olive oil, lime juice, garlic, brown sugar, chili powder, cumin, crushed red pepper, salt, smoked paprika, oregano and cilantro leaves in a medium bowl. Whisk to blend then pour half of the marinade into a bowl for later use.
Cut the beef into very thin strips and add to one of the bowls of marinade. Set aside and prep the other ingredients.
Tip: most grocery stores sell beef already cut in super thin strips. They are often labeled as stir-fry beef.
Slice the peppers and onion into thin strips and set aside. Rice the cauliflower (you can reference this post on How to Rice Cauliflower, if needed).
Tip: you can often find already riced cauliflower in the produce section of your local grocery store. Using frozen riced cauliflower also works perfectly fine in this recipe.
Create!
Heat 2 large skillets over medium-high heat.
In one skillet add the beef strips and cook, stirring occasionally, until no longer pink, about 5-7 minutes. Remove to a plate.
In the second skillet, add the olive oil and cauliflower rice and season with salt and pepper. Cook until tender, stirring often, about 10-15 minutes.
After removing the beef strips from the first skillet, add the peppers, onions and 2-3 tablespoons of the reserved marinade to the same skillet and cook until just charred and fork tender, about 5-7 minutes.
Present!
Assemble the bowls (or plates) with equal amounts of the cauliflower rice, beef strips, and vegetables. Top with avocado, fresh cilantro, and drizzle with reserved marinade, if desired.
Tips and Techniques for the Best Keto Beef Fajitas Bowls
- Use freshly squeezed lime juice for the best flavor.
- Save time by using riced cauliflower from the fresh produce or frozen foods sections of your local grocery store.
- If you’re not low carb, you can use an equal amount of brown sugar instead of a brown sugar substitute.
- Omit or reduce the amount of onions and peppers to reduce the carb count, if necessary.
FAQ’s
- What do you serve with fajitas? Traditionally, fajitas are often served with beans and rice. You can also serve this recipe with low carb options like sour cream or guacamole instead of avocado slices.
- Are beef fajita bowls keto? These beef fajita bowls are made with all keto approved ingredients, but you may want to reduce the vegetables if you count vegetable carbs in your daily allowance.
Other Recipes to Try
- Keto Italian Ground Beef and Cauliflower Skillet
- Keto Mexican Beef Bowls
- Low Carb Beef & Broccoli Zoodles
Love this Beef Fajitas Bowls Recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Keto Beef Fajitas Bowls
Ingredients
Marinade
- 1/4 cup extra virgin olive oil
- 1/2 cup lime juice
- 3 cloves garlic * minced
- 1 tablespoon Swerve Brown Sugar Substitute * or brand of your choice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 cup loosely packed cilantro leaves * roughly chopped
Fajita Vegetables
- 3 sweet peppers * any combination of red, orange and yellow
- 1 onion
Cauliflower Rice
- 4 cups cauliflower rice * from one medium head
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound beef * cut into very thin strips
Toppings
- 1 avocado * cut into slices
- extra fresh cilantro * optional, for garnish
Instructions
- Combine the olive oil, lime juice, garlic, brown sugar, chili powder, cumin, crushed red pepper, salt, smoked paprika, oregano and cilantro leaves in a medium bowl. Whisk to blend.
- Reserve half of the marinade for later use.
- Add the beef strips to the remaining marinade, toss to coat, and let sit while you prepare the vegetables.
- Cut the peppers and onions into thin strips and set aside.
- Heat 2 large skillets over medium-high heat.
- Add the beef strips to one skillet and cook, stirring occasionally, until no longer pink in the center, about 5-7 minutes. Remove to a plate.
- Add the olive oil and cauliflower rice to the second skillet and season with salt and pepper. Cook until tender, stirring often, about 10-15 minutes.
- After removing the beef, add the peppers, onions and 2-3 tablespoons of the reserved marinade to the same skillet and cook until just charred and fork tender, about 5-7 minutes.
- Assemble the bowls with equal amounts of the cauliflower rice, beef strips, and vegetables. Top with avocado, cilantro, and drizzle with reserved marinade, if desired.
Notes
Tips and Techniques for the Best Keto Beef Fajitas Bowls
- Use freshly squeezed lime juice for the best flavor.
- Save time by using riced cauliflower from the fresh produce or frozen foods sections of your local grocery store.
- If you’re not low carb, you can use an equal amount of brown sugar instead of a brown sugar substitute.
- Omit or reduce the amount of onions and peppers to reduce the carb count, if necessary.
