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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
The first time I made this pepper steak recipe, my three-year-old asked me if I could please make it again the next day. I knew I had a winner on my hands—the kind of supper everyone can enjoy!
1 and 1/2 pounds steak
1/2 cup avocado oil, divided
1 onion, sliced
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1/2 tablespoon minced ginger or 1 and 1/2 cubes Gefen Frozen Ginger
5 peppers in various colors, sliced
1/2 cup red wine, such as Tuscanini Red Cooking Wine
1 cup coconut aminos
3 teaspoons salt
Slice steak against the grain into thin strips.
In a pan, heat 1/4 cup oil. Brown meat on each side. Set aside.
Using the same pan, sauté onion. Once translucent, add garlic and ginger and cook for two minutes. Add peppers.
In a small bowl, combine wine, coconut aminos, salt, and 1/4 cup oil.
Once the peppers have cooked down, add in the meat and pour on the sauce. Cover and simmer on a low flame for one to two hours (the longer you cook it, the softer it gets).
Serve over rice or quinoa.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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can I cook this in a crockpot?
What type of steak should I use?
yum! now I have a heaven and healthier recipe!