Ingredients
- 1 Tbsp coconut oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 lb thinly sliced steak cut into strips
- 1 1/2 Tbsp curry powder
- 1 tsp mineral salt
- 1/4 tsp black pepper
- 1/4 tsp red chili powder
- 1 Tbsp cumin
- 1/3 cup lemon juice
- 1 cup multicolored bell pepper strips (I used frozen)
Instructions
- Heat coconut oil in saucepan over medium heat
- Add mustard and cumin seeds and toast until lightly browned (3-4 minutes)
- While seeds are toasting, season steak with all other dry seasonings listed.
- Add steak to pan with toasted seeds and cook for 4-5 minutes until browned.
- Add bell peppers and lemon juice, turn heat to low and cook 5-10 minutes until tender.
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