2 servings

200 gr lean red meat in strips of 3 cm
¼ tsp cumin
½ tbsp dried oregano
1 clove garlic, minced
½ tsp black pepper
1 tsp sea salt
1 tsp vinegar
1 tbsp olive oil
½ red onion in wedges
½ red bell pepper cut in stripes
1 tomato cut in wedges
½ yellow chili pepper (optional)
2 tbsp coconut aminos
1/3 cup bone broth
1 chopped green onion
1 tbsp cilantro, chopped

In a small bowl mix the cumin, oregano, garlic, pepper and salt and season the meat together with the teaspoon of vinegar. Let stand for 15 minutes.

In a pan add the oil, when hot, sauté the meat for a short time, just to brown on the outside. Set aside.

In the same pan, sauté the onion, paprika, tomato and chili pepper for 50 seconds. Add the coconut aminos and the bone broth. Now add the meat. Mix and after a few seconds add the green onion and half of the cilantro. Cook the meat for four minutes (if the broth evaporates add a little more to make it juicy). Take out and serve with the rest of the cilantro.

Per serving
Cal: 351           P: 22.4          F: 21.6          Cb: 15.6