2tablespoonscornstarchoptional - we omit this because of candida and go for a thinner gravy.
In a large, resealable plastic bag, combine marinade. Place the steaks in the bag and seal. Turn the bag several times to coat the steaks and leave the entire bag in the refrigerator for 30-60 min.
In a small bowl combine beef broth and coconut aminos or Bragg's Liquid Aminos. Set aside.
Plop the coconut oil in a cast iron skillet and arrange the minced garlic, ginger root, sliced onions, and julienne peppers in a nice and neat circle. Admire them for a moment while you wait for the oil to melt. ?
Okay, now you can sauté them until the onions and peppers are crisp-tender. Or, if you like the taste of barely caramelized onions like I do, you can saute them a bit longer.
While you're sauteing, place the steaks under the broiler and turn them over every ten minutes or so.
If you're going to use the cornstarch, whisk it into the broth mixture and then add it to the skillet and let it simmer to your desired thickness. Otherwise just add the broth and let it simmer. Even without the thickeners, it makes a delicious gravy.
Serve your steaks and pour the gravy over top. Me like gravy. Use lotsa, lotsa!
MARINATED PEPPER STEAK WITH GRAVY - https://wholeintentions.com/pepper-steak-with-gravy/