Adobo Peppered Steak
Recipe GLPR99fc42793f0817
Tender strips of grassfed steak simmered in a tangy adobo sauce with garlic, bay leaves, and coconut aminos, finished with colorful bell peppers. This quick stir-fry delivers rich, savory-sour flavors with a melt-in-your-mouth texture. Naturally gluten-free and paleo-friendly.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 lbs grassfed ribeye or skirt steak
1 tablespoon cooking fat (coconut oil or lard)
1 medium red onion, chopped
3 garlic cloves, minced
¼ cup coconut aminos
2 tablespoons apple cider vinegar
2 bay leaves
½ teaspoon kosher salt
½ teaspoon cracked black pepper
1 cup water
4 bell peppers of various colors, cored and sliced into strips
Directions
Pat the steak dry with paper towels and cut it into thin strips approximately 3 inches long, slicing against the grain for maximum tenderness.
Set a large wok or stir-fry pan over medium heat. Once heated, add the cooking fat and swirl to coat the pan evenly.
Add the chopped red onion and steak strips to the hot pan. Cook for approximately 1 minute, stirring occasionally, until the edges of the meat begin to turn brown.
Stir in the minced garlic and continue cooking for about 30 seconds until fragrant, being careful not to burn the garlic.
Pour in the coconut aminos, apple cider vinegar, and 1 cup of water. Add the bay leaves, salt, and cracked pepper. Stir to combine and bring the mixture to a gentle boil.
Reduce heat slightly to maintain a steady simmer and cook uncovered for 25-30 minutes, stirring occasionally, until the meat is tender and the sauce has reduced by about half, concentrating the flavors.
Add the sliced bell peppers and stir to distribute evenly throughout the pan. Continue cooking for 3-4 minutes until the peppers are tender-crisp and heated through.
Taste and adjust the seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.
