1. Slice beef into thin strips. Season with Himalayan sea salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, add in a teaspoon of coconut oil and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.

2. Add in another 1/2 teaspoon of coconut oil and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Add add onions to skillet and season with Himalayan sea salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.

3. Lower heat to medium and add 1/2 teaspoon coconut oil to the skillet, add mushrooms, Himalayan sea salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice.

Serving Size = 3 ounces steak and 2 cups of vegetables