Skirt Steak Bowl

Serving Size: Two Hungry Adults 1 tablespoon coconut oil 1 bunch scallions, thinly sliced 1 tablespoon minced ginger 3 garlic cloves, minced 1 pound flank or skirt steak, thinly sliced 3 tablespoons soy sauce 2 tablespoons rice vinegar ¼ cup sweet chili sauce 2 teaspoons sriracha Slice your Flank Steak into 2-3cm thick pieces. Place your coconut oil, scallions, garlic, and ginger into a medium pan and bring to a medium high heat. Cook for 2 minutes or until scallions are soft and fragrant. Place the flank steak in the pan and mix in with spices. When the steak starts to brown add in soy sauce, rice vinegar, chili sauce, and scratch. Mix well and continue to cook until they are medium rare. Take off the heat and place to the side. Take half of the lime and squeeze over the skirt steak and let sit. NOODLES AND VEGGIES 4 ounces rice vermicelli 4 leaves Romaine lettuce 1 limes, cut into quarters ½ cup chopped peanuts ½ red chili pepper (such as Fresno), thinly sliced ¼ cup mint leaves chopped ¼ cup basil leaves chopped Boil 3 cups of water. Take rice noodles and place in a heat save bowl and cover with boiling water. Let sit for 3-5 minutes and then drain and splash with cold water. Place two romaine leafs in each bowl and then add rice noodles evenly to both. Split up the skirt steak and then top with chopped peanuts, chili peppers, mint, and basil. Squeeze the lime wedges over the entire dish. Enjoy! INGREDIENTS 1 tablespoon coconut oil 1 bunch scallions, thinly sliced 1 tablespoon minced ginger 3 garlic cloves, minced 1 pound flank or skirt steak, thinly sliced 3 tablespoons soy sauce 2 tablespoons rice vinegar ¼ cup sweet chili sauce 2 teaspoons sriracha 4 ounces rice vermicelli 4 leaves Romaine lettuce 1 limes, cut into quarters ½ cup chopped peanuts ½ red chili pepper (such as Fresno), thinly sliced ¼ cup mint leaves chopped ¼ cup basil leaves chopped