Ingredients
Scale
- 4 tablespoons coconut oil, divided
- 1/3 cup coconut aminos, divided
- 2 tablespoons sriracha hot sauce
- 3 garlic cloves, crushed
- 1 tsp grated ginger (frozen ginger works best)
- 1 lb steak cut into 1 inch cubes
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 medium-size yellow onion, sliced
- 1 cup portabella mushrooms, sliced
- Salt and pepper, to taste
- 1 cup organic kimchi (optional)
Instructions
- Liberally season cubed steak with salt and pepper. Set aside.
- Place 2 tablespoons of coconut oil in a wok or large saucepan on medium-high heat.
- Add crushed garlic and grated ginger.
- Sauté for about 2 minutes and then add the onions.
- Continue to sauté until onions become soft and translucent.
- Add green and purple cabbage, half of the coconut aminos, and 1 tablespoon of sriracha.
- Stir until all vegetables are coated well. Add more coconut oil or coconut aminos if needed.
- Saute for about 7 minutes. Add the mushrooms and cook until mushrooms are soft. Set vegetables aside.
- In the same pan on medium-high heat, add the remaining coconut oil, coconut aminos and sriracha. Mix well and add the steak, stirring to coat with sauce.
- Cook for a few minutes, until the cubes of steak are done to the desired temperature.
- Place vegetables and steak in a bowl. Serve with a side of kimchi for extra heat and flavor.