Paleo Beef Fajita Bowl That’s Great for the Whole Family

Paleo Beef Fajita Bowl

With the holidays quickly approaching, I’ve had to get in my paleo meals whenever possible. With it being so busy lately, and all of the “holiday” treats so readily available, it’s been a wee bit difficult to remain faithful to Paleo! The other day, while I made Beef Fajita’s for my family with tortilla’s, I ate mine sans tortilla. This created a fabulous Paleo Beef Fajita Bowl for me!

paleo beef fajita bowl with guacamole!

My kids, and normally my husband, are not on the Paleo-friendly bandwagon with me, which means I oftentimes have to improvise. I love it when I can come up with, or find a recipe that works for both paleo and non-paleo eaters.

Paleo Beef Fajita Bowl

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Serving Size: 6

Paleo Beef Fajita Bowl


  • 1 1/2 lb flank steak, sliced into thin ribbons against the grain
  • 1 lime juiced
  • ½ teaspoon chili powder
  • ¼ teaspoon of ground cayenne red pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon Sea salt
  • 1/4 teaspoon ground black pepper
  • Vegetables
  • 1 yellow bell pepper, trimmed, de-seeded and sliced
  • 1 red bell pepper, trimmed, de-seeded and sliced
  • 1 yellow onion, trimmed, peeled and sliced into thin slices
  • 1 garlic clove, minced
  • 1/4 cup chopped cilantro
  • Broccoli Slaw
  • Guacamole
  • 1 avocado, mashed
  • 1 tomato, chopped
  • 1 lime, halved


  1. Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
  2. Set aside.
  3. Place a large skillet over medium-high heat. Add Coconut Oil or Avocado Oil to the pan, when heated add steak.
  4. Try to lay steak out so that it is in a single layer in the pan.
  5. Let steak sear 3-4 minutes, flip and cook the other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on a plate.
  6. Add onions, peppers, and garlic to pan, tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about 1/4 cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add Broccoli Slaw, streak and any juices collected on the plate.
  7. Toss until Broccoli Slaw is softened, about 2-3 minutes.
  8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
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This recipe is really super easy to create. There is just a little light chopping involved, and some marination of the meat. For the Broccoli Slaw, I did purchase it pre-chopped at Jewel. I only have a small hand held spiralizer, so sometimes it’s easier to buy it already spiraled.

How do you handle different dietary needs in your household?


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About the Author

I am a work from home mom who dearly loves her 15-year-old daughter, 11-year-old boy/girl twins, and husband. I love my life and feel very blessed by what God has provided for me.

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