Stir Fry Steak + Peppers with Cauli Rice
I recently got this recipe at an Anti-Inflammatory cooking class. I modified it to have a few less obscure ingredients but you can add any Asian-style sauce you prefer. You can also use Soy Sauce, I prefer Coconut Aminos as they are gluten-free and don’t contain soy.
1 lb of Shaved Steak (this cooks the fastest) or any kind of Steak Strips (grass-fed is always best)
Tri-Colored Peppers (approximately 2 peppers chopped)
1 Yellow Onion, sliced
1 tbsp Olive Oil
1/2 t Garlic Powder
1 Knob of Fresh Ginger
1 T Rice Vinegar
2-3 T Coconut Aminos or Soy Sauce
Rice (Cooked) or Cauliflower Rice (comes frozen)
Add Veggies to a hot skillet with a splash of Olive oil. Season with dashes of Garlic powder, Salt, Pepper and Grated Fresh Ginger. Place the Beef in the same skillet and sauté on both sides. Add the Rice Wine Vinegar, Coconut Aminos and some more Salt, Garlic and Pepper.
Add in Veggies back in when the steak is almost done, add the Cauliflower/Rice and cook until defrosted. Add about 1 T Coconut Aminos for additional flavor.