In a large bowl, combine all the ingredients for the marinade.
¼ cup coconut aminos, ⅓ cup water, 2 tbsp. white wine vinegar, ¼ tsp. coarsely ground black pepper
Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min.
1 lb. sirloin steak
Add some cooking fat to a skillet placed over a medium-high heat.
Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate.
12 mini sweet peppers, 3 scallions, 2 tbsp. fresh ginger, 4 cloves garlic, 2 tbsp. olive oil
Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes), stirring occasionally.
Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve.