STEAK INGREDIENTS
1LB NY Strip Steak
1/4 Cup Coconut Aminos
2 Tablespoons ACV
1 Tablespoon Minced Garlic
1 Teaspoon Grated Ginger
1/2 Teaspoon Salt
BOWL INGREDIENTS
1 Zucchini – Zoodled
1 Cup Red Bell Pepper
Handful or Two of Cilantro Chopped
1-2 Cups Bean Sprouts
3 Cups Napa Cabbage Shredded
1.5 Tablespoons Shallots Chopped
1 Tablespoon Minced Garlic
2 Tablespoons Coconut Aminos
1-2 Tablespoons Red Curry Paste (depending on spice preference)
1 Tablespoon AVO
2 Cups of Broccoli Florets
2 Tablespoons Sesame Oil
ASSEMBLY
- For the steak, mix all ingredients in a small bowl. Marinate steak for at least 24 hours.
- Let the steaks sit out for about an hour until you are ready to grill. It’s best to get them to room temperature.
- When the steaks are at room temperature, preheat the grill to High Heat roughly 550°F.
- Place the steaks on the grill for 5 minutes, flipping only once, then grill for an additional 4 minutes on the other side for a medium rare steak. 5. Adjust cooking time based on personal preference.
Set aside for 10 minutes to let the steaks collect their juices. Do not cover. Slice thin. - While the steaks are sitting heat a medium sized sauté pan over medium high heat. Add sesame oil, garlic, and shallots. Sauté until translucent.
- Add remaining veggies except for bean sprouts and cilantro. Mix well.
- Mix together AVO and curry. Add to veggies and coat.
- When veggies are at desired texture, add cilantro and bean sprouts.
- Place veggies in a bowl and top with steak.