# What You'll Need:
→ Steak
01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tablespoon olive oil
16 - Salt and pepper to taste
→ Base
17 - 4 cups cauliflower rice, fresh or frozen
→ Optional Toppings
18 - 1 ripe avocado, sliced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges
21 - 1/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
22 - 1/4 cup sour cream or Greek yogurt
# How to Make It:
01 - In a mixing bowl, combine sliced steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Toss to coat evenly. Marinate for at least 10 minutes.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated steak in a single layer and sear for 2 to 3 minutes per side until browned and cooked through. Remove steak from the pan and set aside.
03 - In the same skillet, add another 1 tablespoon olive oil. Add sliced bell peppers and red onion. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are tender and lightly charred. Season with salt and pepper to taste.
04 - In another pan, cook cauliflower rice over medium heat for 5 to 6 minutes until tender. Season lightly with salt and pepper.
05 - Divide cauliflower rice among 4 bowls. Top each with sautéed vegetables and steak strips.
06 - Garnish with avocado slices, cilantro, lime wedges, shredded cheese, and sour cream as desired. Serve immediately.
