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Steak and Portabella Fajita Bowl
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
Description
Bring the sizzle to weeknight dinners with a fast, flavour-packed meal that feels like eating out at a trendy Mexican grill. Juicy, iron-rich steak strips pair up with meaty portabella mushrooms to absorb all those bold, smoky fajita spices. It’s fast, satisfying, and easily customizable! Setting out toppings like fresh salsa, avocado, and cheese makes it incredibly easy for them to build their own perfect meal.
Ingredients
Units Scale
- 4 tbsp (60 mL) canola oil, divided
- 1 tbsp (15 mL) tomato paste
- 1 packet (approx. 56 g) fajita seasoning, divided
- 1 cup (250 mL) jasmine rice
- 1 1/4 cups (300 mL) water
- 12 oz (350 g) stir-fry beef strips
- 3 portabella mushrooms, sliced into 1/2-inch thick strips
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 small red onion, thinly sliced
- 1 cup (250 mL) black beans, drained and rinsed
- 1/2 cup (120 mL) plain Greek yogurt
- 1 tbsp lime juice
- Optional toppings: Fresh chopped cilantro, lime wedges, sliced avocado, salsa, shredded cheese
Instructions
- In a medium pot over medium heat, add 1 tbsp oil, tomato paste, and 1 tbsp fajita seasoning; heat for about 1 minute. Add rice and stir to coat. Add water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for 15-18 minutes. Once cooked, fluff with a fork. Set aside.
- While the rice cooks, toss beef strips in a medium bowl with 2 tsp (10 mL) oil and 1 tbsp (30 mL) fajita seasoning. Heat a large skillet over high heat until very hot. Working in batches (if needed, to avoid crowding), sear beef, stirring occasionally, until browned but still tender, about 3 to 4 minutes. Transfer to plate and tent loosely with foil.
- Reduce heat to medium-high. Add remaining oil to skillet. Toss in sliced portabella mushrooms, red bell pepper, yellow bell pepper, red onion, and remaining fajita seasoning. Cook, stirring frequently, until peppers are tender-crisp and mushrooms are caramelized and juicy, about 5 to 6 minutes.
- Add black beans directly into skillet with veggies. Cook, tossing occasionally, until beans are warmed through, 1 to 2 minutes; remove from heat.
- Whisk plain Greek yogurt in a small bowl with lime juice until smooth.
- Divide rice among bowls. Top with seared steak, sautéed veggies and mushrooms, and a dollop of zesty yogurt crema. Garnish with chopped cilantro, lime wedges, sliced avocado, salsa, and shredded cheese, if desired.
Notes
If your kids are hesitant about the size of portabella strips, chop them into bite-sized pieces instead. They blend right in with the steak, absorb all the taco seasoning, and add a juicy, rich texture that kids love!
Keywords: Steak and Portabella Fajita Bowl
