Ingredients

The following ingredients have 4 Servings
  • 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)
  • 3 sweet peppers (* any combination of red, orange and yellow)
  • 1 onion
  • 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)
  • 1 avocado (* cut into slices)
  • extra fresh cilantro (* optional, for garnish)

Instruction

  • 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.