• 1.5-2 lbs. skirt steak (or other beef or chicken easily cut into strips)
• 1 medium onion (sliced), or 15 medium
• scallions (green onions)
• 2 large
• Bell peppers (sliced)
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 1 tsp. chili powder
• 2 tbsp. oil

1. Combine the soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of
tablespoons aside to toss with the vegetables.

2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat
with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or
you will be chewing a very long time.

3. If you’re cooking in a skillet, marinate everything together in a bowl or plastic bag (a ziptype
works well). If you’re grilling, marinate the meat and veggies separately. Even a few
minutes helps, up to 2 hours is great.

4. If you are using a grill, heat the grill until it’s hot. Make sure the grill is clean and wipe it
down with oil. Then drain the marinade from the meat and vegetables and grill them—it
will only take a few minutes. I like to use a vegetable grill topper or basket for the
vegetables.

5. For cooking in a skillet (preferably regular or cast iron, not nonstick), cook the meat first
(it will probably take two batches, depending upon your pan). Add a little oil to the skillet
and get it very hot (the oil will shimmer). If you don’t get it hot enough (or crowd too much
meat in), the meat will steam instead of browning. When the meat is browned, remove and
add veggies. When they begin to soften, return meat to the skillet to heat through.

6. Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are
available, that is a nice addition, but a fork works fine.

Carbs per serving 5g

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