- 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
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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.