Indian Beef and Bell Pepper Stir-Fry

Serves 4

If you like your stir-fry strips of beef fairly thin, stick the steak in the freezer for 30 minutes to partially freeze it before slicing. It will make it easier to make even, thin slices.

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

• 1 tablespoon Whole30-compliant garam masala
• ½ teaspoon garlic salt
• 2 tablespoons coconut oil
• 1 medium onion, cut into thin wedges
• 2 large yellow and/or red bell peppers, cut into strips
• 1½ pounds strip steak, flank steak, or skirt steak, cut into strips
• 2 teaspoons minced fresh ginger
• Fresh cilantro

In a small bowl, stir together 3 tablespoons water, the garam masala, and garlic salt; set aside.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 1 minute. Add the bell pepper and cook, stirring, until beginning to soften but still crisp, about 3 minutes. Transfer the onion and pepper to a plate and cover to keep warm.

In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the meat and ginger and cook, stirring, until meat is desired doneness 1 to 2 minutes. Stir in the onion and pepper and heat through, about 1 minute. Garnish with the cilantro and serve.