Step 1

Thinly slice the beef against the grain. In a bowl, marinade the beef from coconut aminos to starch. Stir-well. Set them aside in the fridge for 15-20 minutes while you prepare the vegetables.

Step 2

Prepare the onion, bell peppers, and cilantro. Set the shallot and bell peppers in one bowl and cilantro in a separate bowl.

Step 3

Mix the pepper steak sauce from olive oil to salt. Set it aside ready to use.

Step 4

In a well-heated large cast iron or skillet, add 1 tbsp avocado oil. Pan sear the beef over medium-high heat in one layer without disturbing for about 2 minutes or until the beef is in golden brown color. Use a spatula with a firm tip to flip and cook the other side for about 30 seconds. Off heat, set the beef aside in one bowl along with the pan juices.

Step 5

You should have some oil left in the skillet, if not, add 0.5 more tbsp of oil and reheat the skill until it feels warm. Add the bell peppers and onions over medium-high heat with a pinch of salt until the peppers are crisp tender, about 2 minutes.

Step 6

Add the beef along with the juice back to the pan. Stir the sauce one more time then add it to the pan. Toss everything together for about 1 minute.

Step 7

Off heat. Garnish with cilantro. Serve hot or at room temperature with rice.