Saucy Bell Pepper Stir-Fry Steak

This recipe is beneficial for both the follicular and luteal phases due to its combination of protein, healthy fats, and vegetables. In the follicular phase, as estrogen rises, the lean protein from the flank steak supports muscle repair and growth, while the bell peppers and onions provide antioxidants and vitamins to aid detoxification. The healthy fats from avocado oil and sesame oil help stabilize blood sugar and support hormone production. During the luteal phase, the recipe continues to provide steady energy and hormone support, and adding a small serving of brown rice can be especially helpful right before your period, as it offers a bit of extra carbs to help manage energy levels and combat any cravings. This recipe’s nutrient balance makes it a great choice throughout both phases of the menstrual cycle.

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INGREDIENTS

For the Sauce

• ⅓ cup (80ml) coconut aminos

• 2 teaspoons sesame oil

• 1 tablespoon coconut sugar

• 1 tablespoon arrowroot powder

For the Stir-Fry

• 1 pound (454g) flank steak, thinly sliced against the grain

• 1 teaspoon freshly ground black pepper

• ¼ teaspoon kosher salt

• 2 tablespoons avocado oil 

• 2 large green bell peppers, seeded and thinly sliced

• 1 large red bell pepper, seeded and thinly sliced

• 1 medium yellow onion, thinly sliced

• 4 garlic cloves, minced

• 1 tablespoon fresh ginger, peeled and minced

• Cooked rice, for serving (optional)

• 1 green onion, thinly sliced on a diagonal, for garnish

INSTRUCTIONS

1. In a small bowl, whisk together the coconut aminos, sesame oil, coconut sugar, and arrowroot powder until well combined. Set aside.

2. In a medium bowl, mix the sliced flank steak with salt and black pepper. Heat a large skillet or wok over medium-high heat, then add 1 tablespoon of avocado oil. Sear the steak for 1 to 2 minutes until it’s browned but still slightly pink in the center. Transfer to a plate.

3. In the same pan, add the remaining tablespoon of oil. Toss in the sliced bell peppers and onion, sautéing for 2 to 3 minutes until slightly softened. Stir in the garlic and ginger, cooking for another 30 seconds until aromatic.

4. Return the steak to the pan and pour in the prepared sauce. Stir-fry for 1 to 2 minutes until the sauce thickens and evenly coats everything. Serve over rice if desired (especially if you're in luteal), and garnish with sliced green onions. Enjoy!

RECIPE NOTES 

• This recipe makes roughly 4 servings