Skillet Mexican Beef & Egg Lunch Plate

by Sefe Vasquez-23 August 2026Easy

Servings2

A high-protein, carnivore-friendly Mexican-inspired skillet of seared beef strips with a rich beef reduction, topped with fried eggs and finished with lime and salt. No seed oils, low in processing, and ready in about 30 minutes.

Method

0
Pat the beef sirloin dry with paper towels and slice into thin strips about 1 cm wide. Season the beef evenly with salt, black pepper, ground cumin, smoked paprika, garlic powder, onion powder and dried oregano.
1
Heat 15 g butter in a large skillet over medium-high heat until it foams. Add the seasoned beef strips in a single layer, working in batches if necessary to avoid overcrowding.
2
Sear the beef for 2 to 3 minutes on the first side without moving it, until browned. Flip and cook for another 2 to 3 minutes, or until just cooked to your preferred doneness.
3
Reduce the heat to medium-low. Add 30 ml water to the skillet and quickly stir, scraping up any browned bits from the bottom. Let the liquid bubble for 1 to 2 minutes to form a light beef reduction that coats the meat. Drizzle in the lime juice, toss to combine, then transfer the beef and its juices to two serving plates, keeping warm.
4
Wipe out the skillet if needed. Add 10 g butter and heat over medium heat until melted and foaming.
5
Crack the eggs into the skillet. Cook the eggs sunny-side up or over easy according to your preference, spooning some of the hot butter over the whites to help them set, about 3 to 4 minutes total.
6
Season the eggs lightly with a pinch of salt and black pepper. Place two eggs on top of each portion of beef.
7
Serve immediately, spooning any remaining butter and pan juices over the beef and eggs. Adjust salt and lime to taste before eating.