Beef and Bell Pepper Stir-Fry

This pepper steak is flavorful and tender, with vegetables adding a nice crunch. It features a powerful duo of ginger and garlic, and is best served with warm brown rice.

Equipment

• medium skillet
• wok
• bowl

Ingredients

• 2 pounds sirloin or flank steak (cleaned and cut into bite size pieces)
• 1 red bell pepper (cut into one-inch pieces)
• 1 green bell pepper (cut into one-inch pieces)
• 1 medium onion (cut into one-inch pieces)
• 2 tbsp fresh garlic cloves (minced)
• 1 tsp fresh ginger (minced)
• 4 tbsp coconut aminos
• 4 tbsp olive oil
• 4 tbsp orange juice
• 2 tbsp cornstarch
• ½ cup water
• 1 tsp black pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp dried thyme
• 1 tsp slap ya mama cajun seasoning
• ½ tsp ground cumin
• ¼ tsp curry powder

Instructions

1. Season the meat with onion powder, garlic powder, thyme, curry powder, orange juice, cumin, slap ya mama, ginger, 1 tbsp oil, ½ tsp black pepper, 1 tbsp fresh garlic, 1 tbsp corn starch and 2 tbsp coconut aminos. Let marinate overnight.
2. Add 2 tbsp of oil into a medium skillet and place over medium heat. When the oil is hot, add in the steak. Spread the steak out in the pan and cook for 2 minutes on each side. When steak is finished, remove it from the pan.
3. In a bowl, combine water, 2 tbsp coconut aminos, 1 tbsp corn starch and ½ tsp black pepper. Mix the broth and set aside.
4. Add 1 tbsp oil into a wok and place over high heat. Add 1 tbsp garlic, ginger, onion and bell pepper into the wok and mix. Cook for 3 minutes or more depending on your preference.
5. Add in the broth mixture and stir until the liquid becomes thick.
6. Add in the cooked steak and stir. Enjoy!

Notes

Serve with warm brown rice.