These keto beef fajitas are another great quick dinner option, and kids tend to love them, too. Even better, they’re another easily adjustable option, so you can modify to fit your preferred flavor profiles.
We made ours with flank steak, but you can obviously use whatever you like. The marinade is really what brings these flavors to light, and of course no need to worry about the added sugars or carbs. We also load up on sour cream and avocado for the extra dose of healthy fats alongside a lean cut of quality meat.
You can use lettuce to wrap your fajitas, turn the dish into a salad, or try coconut wraps to enjoy mess free. We just eat them in a bowl as is. My husband opts for the low carb tortillas so its up to you if you want to splurge there.
Keto Fajitas are actually a really easy dish and great as left overs even. If you have a half chopped onion and some avocados about to turn over ripe- just grab some meat and make those fajitas!
You can even make the marinade the night before and leave in the fridge for the mea to absorb all the amazing flavors. Once ready, it takes just a few minutes to cook and you are done. No slaving for hours in the kitchen here.
BEEF FAJITAS
Ingredients
Marinade
- 2 cloves garlic minced
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- salt to taste
- pepper to taste
Fajitas
- 1 yellow onion sliced
- 4 bell peppers of colors according to your preference (though I prefer a mix of red, orange, and yellow for vibrancy, as well as a green)
- 1 1/2 pounds flank steak
- 2 tablespoons ghee
- 2 avocados or substitute with guacamole
Optional
- cheese according to preferences
- sour cream
- salsa of preference
- cilantro freshly chopped, to taste
- lime wedges
Instructions
- Start by making your marinade by mixing all the marinade ingredients in a bowl, setting aside. Next place your onions and peppers in a second bowl and your flank steak in a third bowl. Divide your marinade roughly in half, into each of the other two bowls. Toss your vegetables until well-coated, then do the same with your steak, keeping the bowls separate. Refrigerate for at least 1 hour, or up to 24 hours, to let the marinade flavors really soak in.
- When ready to cook, remove your steak from the marinade, patting dry. Grease a large pan with 1 tablespoon ghee over high heat before adding your steaks once hot, cooking 2-3 minutes on each side, thickness dependent, until medium-rare, taking care not to overcook. Once done, remove from heat and keep close, so they stay warm.
- Regrease the pan with the remaining tablespoon ghee, again placing over high heat, adding the vegetables using a slotted spoon. Cook 3-5 minutes, stirring occasionally.
- When ready to serve, slice your steak thinly against the grain, serving with sliced avocados and the cooked vegetables. If so desired, serve with cheese, sour cream, salsa, cilantro, and lime wedges.
Notes
- Bowls (3)
- Large pan
- Slotted spoon
- Cutting board
- Knife
- Serving plates