3.5 Ounce Grass-Fed Sirloin Steak
- 3 TBS Pineapple Juice
- 2 TBS Fresh Lime Juice
- 1 Minced Garlic
- 1 TSP Fresh Ginger
- 2 TSP Killer Bee Honey
- 1/4 TSP Crushed Red Pepper Flakes
- 1/2 Cup Light Coconut Milk
- 1/4 Cup Quick Cooking Brown Rice
- Pinch of Onnit Himalayan Salt
Whisk together 3 tablespoons pineapple juice; 2 tablespoons fresh lime juice; 1 garlic clove, minced; 1 teaspoon grated fresh ginger; 2 teaspoons honey; 1/4 teaspoon crushed red pepper flakes; and a pinch of salt.
Pour mixture into a 12-inch skillet over medium heat. Add 3 1/2 ounces grass-fed sirloin steak, cut in strips, and saute 5 minutes. Add 2 cups sliced bell peppers (any color) and saute 8 minutes or until internal temperature of steak reaches 145 degrees F.
Meanwhile, bring 1/2 cup light coconut milk to a boil, add 1/4 cup quick-cooking brown rice, cover and turn heat to low; simmer 8 minutes. Fluff rice with a fork and serve topped with steak and vegetables.
Recipe altered from Fitness Magazine