Low FODMAP Steak Fajitas

This low FODMAP fajita dish features juicy bite-sized steak, sautéed bell peppers and leeks (green tops only), and a perfectly spiced blend of gut-friendly seasonings. Served over fluffy white rice, it delivers fajita flavor without the garlic, onions, or fermentation risks. It’s a quick weeknight meal ready in 30 minutes!

Ingredients Needed:

• 1 lb steak: cut into bite-sized pieces – FODMAP-safe protein.
• 1 tbsp garlic-infused olive oil: divided – for flavor, onion-free.
• 1 cup red bell pepper: thinly sliced, Monash-tested veggie.
• 1 cup green leek tops: thinly sliced – onion flavor without FODMAPs.
• 1 cup common tomatoes: seeded and diced – low FODMAP amount.
• ½ tsp ground cumin: warm and smoky.
• ½ tsp chili powder: adds heat, low fermentation.
• ½ tsp dried oregano: earthy flavor.
• ¼ tsp cayenne pepper: optional kick.
• ¼ cup water: to mix spices.
• 2 cups cooked white rice: FODMAP-free base.

How To Make Low FODMAP Steak Fajitas:

Sear the Steak:
Heat ½ tbsp of garlic-infused olive oil in a large skillet over medium-high heat. Add the steak and cook, stirring, until browned and cooked through. Remove from pan and set aside.

Sauté the Vegetables:
Add the remaining ½ tbsp of garlic-infused oil to the pan. Stir in the red bell peppers, leek greens, and tomatoes. Cook for 4–5 minutes until vegetables soften.

Add Spices and Simmer:
In a small cup, mix cumin, chili powder, oregano, cayenne pepper, and ¼ cup water. Pour into the pan with the veggies. Return steak to the pan and stir until sauce thickens and water evaporates.

Serve:
Spoon over warm white rice. Garnish with chives or fresh herbs if desired.

Recipe Tips:

• Use leek tops only – avoid white bulb to stay low FODMAP.
• Check spice labels to ensure no hidden garlic/onion.
• Adjust cayenne to your spice preference.
• Pair with a low FODMAP salsa or a spoon of lactose-free sour cream.

How to Store & Reheat:

• Room Temperature: Serve within 1 hour.
• Fridge: Store in a sealed container for up to 3 days.
• Freezer: Freeze in portions up to 2 months. Reheat on stovetop with splash of water.

Nutrition Facts (Per Serving):

• Calories: ~430
• Sodium: ~220mg
• Protein: 30g
• Fat: 18g
• Carbs: 32g
• Fibre: 2g
• Sugar: 3g

FAQs:

Are fajitas low FODMAP?
Traditional fajitas use garlic and onion, but this recipe uses garlic-infused oil and leek tops, making it fully IBS-friendly.

What can I use instead of tortillas?
Serve over white rice, quinoa, or low FODMAP corn tortillas for a safe swap.

Is bell pepper low FODMAP?
Yes! Up to ½ cup per serving is safe. This recipe stays within that limit.

Can I meal prep this recipe?

Yes – it stores and reheats well, making it ideal for low fermentation meal prep.

Try More Recipes:

• Low FODMAP Cucumber Salad
• Low FODMAP Butter Chicken
• Low FODMAP Alfredo Sauce

Low FODMAP Steak Fajitas

Recipe by Evelyn ReedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

430

kcal

Bold fajita flavor without garlic or onion – a quick, gut-friendly dinner that’s perfect over rice.

Ingredients

• 1 lb steak, bite-sized pieces

• 1 tbsp garlic-infused olive oil, divided
  

• 1 cup red bell pepper, thinly sliced
  

• 1 cup leek greens only, thinly sliced
  

• 1 cup tomatoes, seeded and diced
  

• ½ tsp cumin
  

• ½ tsp chili powder
  

• ½ tsp oregano
  

• ¼ tsp cayenne pepper
  

• ¼ cup water
  

• 2 cups cooked white rice
  

Directions

• Heat ½ tbsp oil in skillet. Cook steak until browned. Set aside.
• Add remaining oil to pan. Sauté bell pepper, leeks, and tomatoes for 5 minutes.
• Mix spices and water. Pour into pan. Add steak. Stir until sauce reduces.
• Serve over rice. Garnish if desired.