Nutrition

Ingredients

• 2 tbsp. vegetable oil, divided
• 1/2 yellow onion, sliced into half moons
• 2 bell peppers, seeds and ribs removed, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1 lb. skirt steak, cut into 1/2" slices
• Juice of 1/2 lime
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 4 c. cooked brown rice
• 1 avocado, thinly sliced
• 1 c. black beans, drained, rinsed
• 1 c. frozen corn, thawed, warmed
• 1 tbsp. finely chopped fresh cilantro
• Sour cream, for serving

Instructions

1. 1 In a large skillet over medium heat, heat 1 Tbsp. oil. Add onions and peppers; season with salt and pepper. Cook, stirring frequently, until onions are translucent and peppers are tender, 7 to 10 minutes. Transfer to a plate.
2. 2 In same skillet over medium-high heat, heat remaining 1 Tbsp. oil until very hot, about 30 seconds. Arrange steak in pan and pour lime juice over. Add chili powder and cumin; season with salt and pepper. Cook steak, undisturbed, until browned, 2 to 3 minutes. Continue to cook, stirring occasionally, to your preference, about 2 minutes more for medium. Transfer to another plate.
3. 3 Divide rice among bowls. Top with steak, onions, peppers, avocado, beans, and corn. Top with cilantro. Drizzle with sour cream.

Original Source

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