P1030207

  • 12 oz grass-fed skirt steak
  • 3 tbsp. shoyu or tamari (soy sauce)
  • 2 tbsp. brown rice vinegar or apple cider vinegar
  • 1 tbsp. ginger, minced
  • 2 garlic cloves, peeled and minced
  • 1 tsp. maple syrup
  • 2 tsp. organic toasted sesame oil
  • 1 tbsp. olive oil
  • 1 large vidalia onion, peeled and sliced into crescents
  • 4 large bell peppers, seeded and sliced thin
  • Sea salt
  • Parsley

Combine tamari/shoyu, rice vinegar, ginger, cloves, maple syrup, and toasted sesame oil. Pour over skirt steak and marinate overnight in the refrigerator or at least 3 hours.  Remove from the refrigerator and slice into 1/4 inch thick slivers of steak. In a frying pan, add 1/2 tbsp. olive oil and sauté sliced steak about 1 minute on each side. Remove steak from the pan and set aside. Leave all the juices in the pan. Sauté the onion for 2-3 minutes in the same frying pan. Season with a couple of pinches of sea salt. Add the peppers, cover and sauté until soft and wilted or about 7-10 minutes. Put cooked skirt steak back into the frying pan and toss with the peppers and onions. Cook 2-3 minutes. Garnish with fresh parsley.