1largeyellow bell pepperstemmed, seeded and sliced
1largered bell pepperstemmed, seeded and sliced
1mediumyellow onionsliced
1clovegarlicminced
5ouncessliced white mushrooms
2largegreen onionsgreen part sliced
1mediumjalapeñoseeded and thinly sliced
1cuplow sodium vegetable broth
8leavesbibb lettuce
1largeavocadopeeled, pitted and diced
1/4cupchopped fresh cilantro
Instructions
In a large bowl, place steak and next 4 ingredients (chili powder through oregano). Add sea salt and freshly ground black pepper to taste. Toss steak until evenly coated.
In a large skillet over medium-high heat, melt coconut oil. Add steak to pan in a single layer. Let sear for 3 to 4 minutes. Flip steak over and sear other side for 3 to 4 minutes. Remove steak from skillet and set aside.
Add next 5 ingredients (yellow bell pepper through mushrooms) to skillet. (If pan is getting too dry, add1/4 cup of vegetable broth.) Scrape brown bits from pan and toss veggies for 3 to 5 minutes, until they begin to soften.
Add green onion, jalapeño, vegetable broth, steak and any juices that collected under steak. Toss and cook for 5 to 8 minutes.
Remove from heat and serve warm on lettuce leaves topped with avocado and cilantro.