Adobo peppered steak

By á-6136

Ingredients

• 2 lbs of Grassfed Ribeye or Skirt Steak
• 1 Medium Red Onion, chopped
• 3 Garlic Cloves, minced
• 1/4 cup of Coconut Aminos (or Soy Sauce)
• 2 Tablespoons of Apple Cider Vinegar
• 2 Bay Leaves
• 1/2 teaspoon of Kosher Salt
• 1/2 teaspoon of Cracked Pepper
• 4 Bell Peppers of various colors, cored and sliced into strips
• 1 Tablespoon of Cooking Fat (coconut oil or lard)

Details

Adapted from paleofondue.com

Preparation

Step 1

Slice the meat into thin strips about 3 inches long.
Heat a wok or stir fry pan to medium and add cooking fat.
Add the onions and sliced meat and cook for about a minute.
Add the garlic and continue cooking until meat edges are brown.
Add the coconut aminos, vinegar, bay leaves, salt, pepper, and enough water to cover the meat. About 1½ cups of water.
Boil for about 25-30 minutes uncovered, with occasional stirring, until meat is tender and sauce is reduced.
Add the sliced bell peppers and stir fry until peppers are cooked, about 3 minutes.
Adjust seasoning to taste and enjoy!
NOTES
Hold the ½ tsp salt until the end if you’re using soy sauce. Re-add it to the finished dish to suit taste.