1 pound sirloin steak (without much gristle) Or pre-cut beef tips
Kosher salt to taste
Fresh ground black pepper to taste
2 Tablespoons coconut oil
Trim off the large obvious piece of fat that runs along the side of the
meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into
small bite-sized pieces. If you see any more large chunks of fat, gristle
or long silvery membrane, cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the
meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium
high to high heat. As the pan heats, add about 2 tablespoons coconut oil to
the skillet. Allow the oil to melt before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle
loudly when it hits the pan - if it doesn't, the pan isn't hot enough.
Don't stir or disrupt the meat for 30-45 seconds. You want it to sizzle and
brown on one side. Scoop as many steak bites as you can with your spatula
and flip them over. Repeat until all the meat is turned. Cook for an
additional 30 to 45 seconds-just long enough to sear the outside of the
meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more oil to the pan and
repeat the cooking process with the next batch just as before. Lastly, when
all the meat is nicely browned and removed to the plate, pour all that oil
all over the meat.
Adapted from: The Pioneer Woman
The Pioneer Woman