Curry Steak Bowls

STEAK INGREDIENTS
1LB NY Strip Steak
1/4 Cup Coconut Aminos
2 Tablespoons ACV
1 Tablespoon Minced Garlic
1 Teaspoon Grated Ginger
1/2 Teaspoon Salt

BOWL INGREDIENTS
1 Zucchini – Zoodled
1 Cup Red Bell Pepper
Handful or Two of Cilantro Chopped
1-2 Cups Bean Sprouts
3 Cups Napa Cabbage Shredded
1.5 Tablespoons Shallots Chopped
1 Tablespoon Minced Garlic
2 Tablespoons Coconut Aminos
1-2 Tablespoons Red Curry Paste (depending on spice preference)
1 Tablespoon AVO
2 Cups of Broccoli Florets
2 Tablespoons Sesame Oil

ASSEMBLY

1. For the steak, mix all ingredients in a small bowl. Marinate steak for at least 24 hours.
2. Let the steaks sit out for about an hour until you are ready to grill. It’s best to get them to room temperature.
3. When the steaks are at room temperature, preheat the grill to High Heat roughly 550°F.
4. Place the steaks on the grill for 5 minutes, flipping only once, then grill for an additional 4 minutes on the other side for a medium rare steak. 5. Adjust cooking time based on personal preference.
   Set aside for 10 minutes to let the steaks collect their juices. Do not cover. Slice thin.
5. While the steaks are sitting heat a medium sized sauté pan over medium high heat. Add sesame oil, garlic, and shallots. Sauté until translucent.
6. Add remaining veggies except for bean sprouts and cilantro. Mix well.
7. Mix together AVO and curry. Add to veggies and coat.
8. When veggies are at desired texture, add cilantro and bean sprouts.
9. Place veggies in a bowl and top with steak.