Slice steak against the grain into thin strips.

In a pan, heat 1/4 cup oil. Brown meat on each side. Set aside.

Using the same pan, sauté onion. Once translucent, add garlic and ginger and cook for two minutes. Add peppers.

In a small bowl, combine wine, coconut aminos, salt, and 1/4 cup oil.

Once the peppers have cooked down, add in the meat and pour on the sauce. Cover and simmer on a low flame for one to two hours (the longer you cook it, the softer it gets).

Serve over rice or quinoa.