Vegetables:
1/4 cup scallions or 1/2 red onion thinly sliced
1/2 cup pea pods
1 medium bell pepper very thinly sliced
1 large carrot – peel and julienne
1 medium zucchini julienne
1/2 cup small broccoli florets
2 lbs of grass-fed ribeye, top sirloin or filet. Pound the meat to flatten, then wrap in wax paper and freeze for 2 hrs. When Firm, remove paper and cut into thin slices about 3-5 mm in thickness.
Marinade
1/2 red or Asian pear peeled and grated
1.5 TBSP organic brown sugar
1/3 cup Organic Tamari
2 TBSP Mirin
1 tsp fresh minced ginger
1/8 tsp fresh ground pepper
1 TBSP fresh minced garlic
1 TBSP sesame oil
Combine all ingredients and thoroughly coat the steak pieces. Marinate a minimum of 4 hours to overnight.
- In a very hot cast iron pan or wok. Heat up 1 TBSP coconut oil
— Cook the meat on medium high in 2 batches. Turn quickly as soon as meat is browned on 1 side ( it will cook rapidly) about 3 minutes . Cook the vegetables with a little of the marinade.
Serve with Bibb lettuce cups or with Jasmine white rice.
You can also use this marinade on flank steak and then grill after marinating.
