MAKES: 6 servings · PREP TIME: 15 minutes, plus 20 minutes to marinate · COOK TIME: 10 minutes
This is one of my favorite quick and easy meals for busy weeknights. It has minimal ingredients, maximum flavor, and comes together in less than thirty minutes of hands-on time. It is also a great option for weekly meal prep. It reheats really well, so you can even make a double batch and freeze half for later.
INGREDIENTS
•⅓ cup gluten-free soy sauce or coconut aminos
•1 tablespoon apple cider vinegar
•2 cloves garlic, minced
•1 teaspoon ground ginger
•1½ pounds boneless top sirloin steak or other steak of choice, cut into ½-inch-thick strips
•8 ounces cremini mushrooms, sliced
•1 tablespoon avocado oil or olive oil
•1 medium green bell pepper, seeded and cut into thin strips
•1 medium red bell pepper, seeded and cut into thin strips
DIRECTIONS
1. Put the soy sauce, vinegar, garlic, and ginger in a large bowl and whisk to combine. Add the steak and mushrooms to the bowl and toss to coat. Let marinate for 20 minutes.
2. Heat the oil in a large skillet over medium-high heat. Add the bell peppers and stir-fry for 2 to 3 minutes, until they are crisp-tender. Remove the peppers from the pan and set aside.
3. Add the steak, mushrooms, and remaining marinade to the skillet and cook until the meat is browned and the mushrooms are tender, about 5 minutes.
4. Return the peppers to the pan and toss to heat before serving.
tip: For maximum flavor, marinate the meat the day before you cook it. This will also cut down on time in the kitchen on the day of preparation.
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PER SERVING:
CALORIES: 380
FAT: 16.9g
PROTEIN: 26.3g
TOTAL CARBS: 5.1g
FIBER: 1.3g
NET CARBS: 3.8g
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