Ingredients
3 oz beef sirloin (about 2 cups thinly sliced)
1 red bell pepper (halved and thinly sliced)
1 yellow onion (sliced)
4 English cucumbers
2 tbsp olive oil
2 cloves garlic (minced)
Zest of 1 lime
1 tbsp fresh lime juice
1 tsp paprika
1 tsp ground cumin
3/4 tsp chili powder
1/2 tsp turmeric
Salt to taste
Black pepper to taste
1/4 cup chopped fresh cilantro
Optional: diced avocado for garnish
Instructions
Prep cucumbers by slicing in half lengthwise and scooping out seeds
Mix beef with marinade ingredients: paprika, cumin, chili powder, turmeric, garlic, lime zest, olive oil, salt and pepper
Marinate for 15-30 minutes
Heat skillet over medium-high heat, add 1 tbsp olive oil, sear beef until nicely charred and cooked to desired doneness
Add bell pepper and onions to same skillet, cook until tender-crisp
Divide warm beef and vegetables into cucumber cups
Top with chopped cilantro, diced avocado, and additional lime juice
Notes
For deeper flavor, marinate overnight but keep refrigerated
Cucumber cups can be stored in fridge up to 2 days
Leftover filling keeps up to 3 days in airtight container
Substitute zucchini slices if cucumbers aren’t preferable
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Pan-searing
- Cuisine: Mexican-inspired
- Diet: Keto-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg