Step 1

Slice steak into strips. If using skirt steak, cut it in half, so you have two half circles (see photo below).

Step 2

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.

Step 3

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.

Step 4

Add 1/2 teaspoon sea salt.

Step 5

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.

Step 6

Remove the veggies with a slotted spoon. Add sliced skirt steak to pan with 1/2 teaspoon sea salt.

Step 7

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.

Step 8

Add the veggies back in.

Step 9

Add Cultured Teriyaki Sauce, to taste, about 1/2 cup to start, then more if desired.

Step 10

Simmer briefly, no longer than 5 minutes, and serve, topped with raw green onions' greens.

Step 11

Serve with cauliflower rice, Basmati rice, salad etc.