So quick and easy- this is the perfect dinner for a busy weeknight. This is also one of my go-to dishes to make for meal trains- it's healthy, filling, comforting and not the classic baked ziti or chicken and veggies that everyone else is probably bringing them (although maybe after this they'll be getting pepper steak every night.) I like serving it with cauliflower rice, broccoli, quinoa, or a side salad. Feel free to make it more of a stir fry by adding in green beans, peas, broccoli, mushrooms, or whatever other veggies your heart desires. Remember, our bodies need a diverse range of vegetables of all colors- this is a great way to up your veggie count. This makes about 4 servings and can easily be doubled for lunch leftovers or a larger crowd.
2 tbsp coconut or olive oil (I personally love the flavor that coconut oil adds here, but if it's not your thing, use olive oil)
1 yellow onion, diced
2-3 bell peppers (looks prettiest when you use a combo of red, yellow, and green)
4-5 garlic cloves, minced
500 g or 1 lb of minute steak
2 Tbsp coconut aminos or soy sauce
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp ginger
Heat oil in a large pan over a low flame.
Add onions and sauté until soft, about 10 minutes.
Add minced garlic and sauté for another 5 minutes.
Add peppers. You don't want the peppers to get too mushy, so that's why we add them last.
Add coconut aminos/soy sauce, salt, pepper, and ginger, and mix around until peppers just start cooking, but are still firm and crunchy.
Transfer the veggie mixture to a plate or bowl and set aside
Season your minute steak with salt and pepper.
Add more oil if you need and cook minute steak for 2-3 minutes per side (depending on thickness)
Add the veggie mixture back in with the cooked steak and stir until the steak is coated with the sauce and spices. Add a bit more if you need.