• 1 lb. sirloin steak, cut into thin strips
  • 2 tbsp. olive oil
  • 12 mini sweet peppers, thinly sliced
  • 3 scallions sliced diagonally, with the green and white parts separated
  • 2 tbsp. fresh ginger, minced
  • 4 cloves garlic, minced

Ingredients for the marinade

  • ¼ cup liquid aminos
  •  1/3 cup water
  • 2 tbsp. white wine vinegar
  • ¼ tsp. coarsely ground black pepper


  • In a large bowl, combine all the ingredients for the marinade
  • Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min.
  • Add some cooking fat to a skillet placed over a medium-high heat.
  • Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate.
  • Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes), stirring occasionally.
  • Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve.