Peppadew Steak over Quinoa & Brown Rice
Healthy and delicious! Lately I’ve been all about food that can be fast and good because I’m always on the run. I know how hard it can be to come home after a long day wondering what you’re going to eat because you’re starving. This is going to make those nights a lot easier. Enjoy!
1 rib eye steak – 12 ounces, cut into sliced
4 tablespoons of liquid aminos
1 tablespoon of water
1 tablespoon of rice wine
2 teaspoons of cornstarch
1 onion, sliced
1 bell pepper, sliced
2 tablespoons of olive oil
½ teaspoon of black pepper
Crushed red pepper flakes
Cooked brown rice & quinoa
In a bowl, mix together the liquid aminos, water, and cornstarch and set aside. Then, heat a skillet until it’s hot. Add in 1 tablespoon of oil and cook the rib eye steak and cook until it’s just about done. Then, remove and set aside. Add in the rest of the oil, then saute the onions and bell pepper until just about caramelized. Then, add in the beef and the sauce and cook for about 30-45 seconds, until the sauce has thickened. Then, add in the black pepper and crushed red pepper flakes.
Serve over cooked brown rice and quinoa and garnish with scallions.