Ingredients

The following ingredients have 4 Servings
  • 1-½ pounds skirt steak (sliced (as seen in photos below) or other preferred steak, such as top sirloin)
  • 1 red bell pepper (sliced (omit for AIP and VAD; see other veggie options below instead))
  • Extra Veggies, sliced:
  • 1 bunch green onions (, chopped (omit the whites for Keto; for VAD, omit))
  • 1/2 cup Easy Teriyaki Sauce (or more, see link for recipe)
  • 2 Tablespoons sesame oil (toasted (for AIP, use avocado or coconut oil))
  • 1 teaspoon sea salt (divided)

Instruction

  • Slice steak into strips. If using skirt steak, cut it in half, so you have two half circles (see photo below).
  • Flip each half flat side down and cut thin slices, creating a rainbow cross-section of meat. Slice the whole first half in the same way. Continue with the second half of the roll, until all the meat is thinly sliced. Set aside.
  • Heat large empty skillet over high heat. Add toasted sesame oil. Then add veggies in two batches: sliced red bell pepper and onions or other optional choices: bok choy, zucchini, asparagus, mushrooms etc.
  • Add 1/2 teaspoon sea salt.
  • Sauté over high heat 8 to 10 minutes, until wilted and charred in spots, but not burned or over-cooked. Reduce heat to medium-high if needed. Remove the veggies with a slotted spoon and add the second batch of veggies. Repeat motions from first batch.
  • Remove the veggies with a slotted spoon. Add sliced skirt steak to pan with 1/2 teaspoon sea salt.
  • Cook over high heat, tossing the meat to cook it evenly and quickly. Do not overcook, about 5 to 8 minutes, until most of the pink is gone.
  • Add the veggies back in.
  • Add Cultured Teriyaki Sauce, to taste, about 1/2 cup to start, then more if desired.
  • Simmer briefly, no longer than 5 minutes, and serve, topped with raw green onions' greens.
  • Serve with cauliflower rice, Basmati rice, salad etc.