This recipe is Whole30 and Paleo compatible. It's an easy recipe but does require a little planning because the steak needs to be marinated.
• 1/4 C coconut aminos
• 3 garlic cloves, minced
• 2 T olive oil
• 2 T rice vinegar
• 1 tsp Italian seasoning
• 1 lb. beef steak of choice, cubed (I used strip steak because that is what I had on hand)
• 1 large sweet potato, medium diced
• 2 bell peppers, diced
• 1 small yellow onion, diced
• 1-8oz package sliced mushrooms
• 4 C brussels sprouts, quartered
• 3 T ghee
• 2 tsp sea salt
1. In a medium bowl whisk together the coconut aminos, garlic, olive oil, rice vinegar, and Italian seasoning. Add the cubed steak and cover the bowl to marinate the steak in the refrigerator for 24 hours.
2. After the steak has marinated for 24 hours, add 1 tablespoon of ghee to a large sauté pan on medium heat. Add the beef and any remaining marinade to the sauté pan and cook until the beef is cooked through. Remove the beef and set it aside.
3. Add the remaining 2 tablespoons of ghee, onion, and sweet potato. Cook until the onion is translucent, about 5-7 minutes. Next add the bell peppers, mushrooms, brussels sprouts, and sea salt and stir to combine everything.
4. Place a lid on the pan and continue cooking on medium-low for an additional 10-15 minutes, making sure to stir every few minutes.
5. Once the vegetables are fully cooked, add the steak back in and serve hot.