Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Trim the fat from the sirloin steak and cut into thin (1/2 of an inch) strips against the grain. Season with salt and pepper generously and let sit at room temperature for 20 minutes (this will avoid it getting hard when it hits the pan).
Heat 1 tbsp of coconut oil in a wok or large frying pan on high heat and saute the sliced onions, stirring them around occasionally for 3-4 minutes. When they are translucent and barely tender, add 1 tsp of curry powder and stir around to coat all the onions. Continue to cook until they start to become crispy and the bottom of the pan begins to brown.
Add the water and scrape the bottom of the pan with a wooden spoon. Let the onions simmer on high heat for a few more minutes until liquid is reduced and onions are tender, then remove from the pan and set aside.
In the same pan, heat the remaining coconut oil on high heat. Once it is hot, add the steak strips and cook for 3 minutes, stirring around frequently.
Add the remaining curry powder, the garlic and ginger and cook for 2 more minutes (for well-done meat). Add the cooked onions, parsley (or cilantro) and chopped scallions to the pan, stir around to combine the ingredients and serve topped with sesame seeds and fragrant sesame oil.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.