Steak Fajitas

Directions

• Cook rice. Place 1 cup rice in pan, add water and agitate. Rinse water off, and repeat as needed until the water runs clear. Add 1/4 tsp salt, and bring to a boil. Once boiling, lower the heat to a simmer, put on the lid, and cook for 15 mins. Once cooked, turn off the flame and add 2 tbsp butter. Set to the side.
• To the sliced ribeye, add 1/4 tsp salt, and 1/4 tsp baking soda. Mix in 1/4 c of Japanese BBQ sauce. Set aside for 5 mins minimum.
• Preheat oven to 425 degrees. Slice the onion and mushrooms. Chop the bell pepper and mix all the vegetables in 2 tbsp of avocado oil, and 1/2 tsp salt. Mix well and place on a baking sheet lined with foil. Bake for 20 mins.
• Heat a skillet on high. Once hot, add the ribeye. Scatter out into a single layer and allow to cook 5 mins before stirring. Cook another 3 mins until little to no pink is left. Add in 1/2 tsp onion powder and 1/2 tsp of oregano. Then add the veggies and stir to incorporate all the flavors.
• To serve, add rice and fajitas to a bowl. Top with sliced avocado, sour cream and cilanro.