Quick Beef Stir-Fry with Bell Peppers

Ingredients

• 1 pound top sirloin or chuck steaks, trimmed
• Salt and freshly ground black pepper
• 1 large garlic clove, minced
• 3 tablespoons extra virgin olive oil, divided
• 2 medium bell peppers, one red, one green, sliced into 1/4-inch strips
• 1/2 yellow onion, thinly sliced lengthwise, root to top
• A dozen cherry tomatoes, cut in half, or one large tomato, roughly chopped
• 2 tablespoons chopped cilantro, optional
• 1 tablespoon soy sauce
• 2 teaspoon toasted sesame oil

Directions

1. Sprinkle the steaks with salt and pepper, then spread the minced garlic over one side. Set the steaks between two pieces of plastic wrap and use a meat pounder to flatten them to 1/4 inch thickness.
2. Give the steaks 10 minutes to take on the garlic flavor, then slice them across the grain into 1/2-inch wide strips.
3. Warm 2 Tbsp oil in a large skillet over high heat. Add the sliced onions and bell peppers and cook, stirring as they go, until they’re only just tender, about 1-2 minutes. Transfer the vegetables to a bowl and keep them warm.
4. Add another Tbsp of oil to the skillet over high heat and let it get shimmering, but not smoking. Put in the beef strips and let them brown at first without moving them around; once they’re browned on one side, stir them. Cook for no more than a minute for medium-rare.
5. Return the peppers and onions to the pan, then add the tomatoes, cilantro, soy sauce and sesame oil. Cook for a half minute longer, stirring, and take the skillet off the heat.
6. Serve it on its own (paleo, low carb), or with steamed rice. Add salt and pepper to taste.