Steak Fajita Noodle Bowls
A fresh twist on fajitas, Steak Fajita Noodle Bowls are easy to make and can be made with pasta, zoodles, or both!
Many of you have written to me requesting more beef recipes, so this one is for you!
Since fajitas are popular with just about anyone, and since I’ve been on a bit of a bowl kick lately, I thought I’d combine the two into this easy, adaptable weeknight recipe.
I like to use a combination of gluten-free pasta and zoodles (zucchini noodles) to make up the base of these bowls, but you could certainly use all of one or all of the other if you prefer.
The beauty of using both is that each person can customize their own bowl. I usually go for more zoodles than pasta, and Andrew prefers a mix of the two. Elle like her pasta unadulterated, but I do serve her some zoodles separately, on the side.
If you don’t have steak on hand, or if it’s not in the budget, you could easily cook up some ground beef in its place. Chicken or shrimp would also work. It’s really a very versatile recipe, so use what you like and have kicking around in your refrigerator or freezer.
I hope you enjoy this noodle-based fajita wonder bowl just as much as we did. Now, let’s make some Fajita Noodle Bowls!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Make this recipe grain-free and Whole30 friendly by skipping the pasta and doubling the zoodles.
2 | Serve these bowls deconstructed for resistant eaters. Think plain noodle, sliced steak, cooked onion and peppers (or raw, sliced peppers), sliced tomatoes and sliced avocado separately on a plate.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Paleo and Whole30 Friendly (when using zoodles)
Steak Fajita Noodle Bowls
Ingredients
- 8- oz gluten-free or whole wheat spaghetti
- 1 large or 2 small zucchini, spiralized
- 2 tablespoons olive oil, divided
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon mild chili powder
- 2 medium red bell peppers, thinly sliced
- 2 small or 1 large yellow onion, thinly sliced
- 1 pound flank or skirt steak, grass-fed if possible
- ½ cup chicken stock
- 1 tablespoon lime juice, from about 1 lime
- 1 avocado, thinly sliced
- 1 pint cherry tomatoes, sliced in halves (optional)
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- While the pasta cooks, mix together the salt, cumin, garlic powder, and chili powder. Sprinkle a little over half (about 1 ¼ teaspoon) of the spice mixture over both sides of the steak.
- Heat a large pan over medium-high heat. Add 1 tablespoon olive oil, then add the steak. Cook for 5-8 minutes, depending on the thickness of the steak and desired level of doneness, flipping once.
- Remove the steaks to a cutting board to rest. Turn the pan to medium, then add an additional 1 tablespoon oil, the onions, pepper, and remaining spice mixture. Cook, stirring occasionally until the veggies become tender, about 5-8 minutes.
- Add chicken stock, turn to high, and boil until the sauce reduces by half, about 3-4 minutes.
- Turn the heat off, then add the lime juice to the pan. Toss the cooked pasta and spiralized zucchini in the pan with the veggies until warmed through and coated with sauce. Divide the pasta and zucchini noodle mixture between 4 bowls.
- Slice the steak thinly against the grain. Top each bowl with sliced steak, sliced avocado, and cherry tomatoes. Serve immediately.
