Recipe by Odaiah Leeds

Styling and photography by Chay Berger

The first time I made this pepper steak recipe, my three-year-old asked me if I could please make it again the next day. I knew I had a winner on my hands—the kind of supper everyone can enjoy!

Yield: 6 servings

Ingredients:

1.5 lbs. steak

½ cup avocado oil, divided

1 onion, sliced

6 cloves garlic, minced

½ tablespoon minced ginger

5 peppers in various colors, sliced

½ cup red wine

1 cup coconut aminos

3 teaspoons salt

Directions:

Slice steak against the grain into thin strips.

In a pan, heat ¼ cup oil. Brown meat on each side. Set side.

Using the same pan, sauté onion. Once translucent, add garlic and ginger and cook for 2 minutes.

Add peppers.

In a small bowl, combine wine, coconut aminos, salt, and ¼ cup oil.

Once the peppers have cooked down, add in the meat and pour on the sauce. Cover and simmer on a low flame for 1–2 hours (the longer you cook it, the softer it gets).

Serve over rice or quinoa.