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–+ servings

Pepper Steak

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1-1 1/2 lbs flank stank thinly sliced. You can also use sirloin
  • 1/4 cup avocado oil or other neutral oil
  • 1 medium yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1/3 cup coconut aminos or 1/4 cup low sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves crushed garlic
  • 1 tsp grated ginger
  • 1 tbsp cornstarch mixed with 1/4 cup water
  • Salt & pepper to taste
  • Sesame seeds, to top

Directions

  1. Thinly slice your meat into thin strips and season with salt & pepper
  2. Heat a skillet or wok on medium heat with 1/4 cup avocado oil
  3. Once the oil is hot, add the meat into the pan and cook on medium/high for 8-10 minutes to brown, flipping occasionally
  4. Remove the beef and set aside.
  5. Lower the flame to medium and add the thinly sliced peppers and onion to the oil with a pinch of salt. Cook for 5-7 minutes to soften
  6. Add the grated garlic and ginger and mix well.
  7. Add the meat into the pan with the coconut aminos, cornstarch mixture, rice vinegar and brown sugar. Add a pinch of salt & black pepper
  8. Cook together on medium/high for another 5 minutes until the sauce has thickened
  9. Garnish with sesame seeds when done. Serve over rice or noodles.