Whole-Food Beef Fajita Bowl

Rinse the brown rice thoroughly. Combine the rice with 1.5 cups of water in a small pot, bring to a boil, then cover, reduce heat to low, and simmer for 40 minutes or until tender and water is absorbed. Fluff with a fork.

In a mixing bowl, combine the sliced flank steak with half of the minced garlic, half of the lime juice, half of the cumin, half of the smoked paprika, oregano, half of the salt, and half of the black pepper. Toss well and let marinate for 10 minutes.

Heat half of the olive oil (1.5 teaspoons) in a large skillet over medium-high heat. Add the sliced bell peppers and yellow onion with a pinch of salt. Sauté for 6-8 minutes until tender and lightly charred at the edges. Remove the vegetables from the skillet and set aside.

In the same skillet, add the remaining olive oil and turn the heat to high. Add the marinated beef strips in a single layer. Sear without moving for 2 minutes to get a good crust, then stir and cook for another 2-3 minutes until just cooked through.

Stir the remaining minced garlic, cumin, and smoked paprika directly into the beef for the final 30 seconds until fragrant, then remove from heat.

Assemble the bowls: Divide the cooked brown rice evenly between two bowls. Top with the sautéed bell peppers and onions, followed by the seared beef strips.

Drizzle the remaining fresh lime juice over the bowls, garnish with fresh chopped cilantro, and serve immediately.