Beef and Peppers

1 lb. beef, venison or bison, cut into small chunks

1 med. onion, chopped

1 red bell pepper

1 yellow bell pepper

1 can all natural bamboo shoots (optional)

2 tbsp. olive oil or butter

Braggs amino liquids, OR tamari, to taste

fresh ground pepper, to taste

whole grain brown rice or quinoa (optional)

Brown meat in butter or oil over med-high heat until centers are still pink. Add onions and cook for a few minutes until they become translucent. Add peppers and cook 2-3 minutes more, until peppers brighten and soften slightly, then add bamboo shoots and amino liquids or tamari. Season with fresh ground pepper and your favorite herbs and serve over hot whole grains, if desired.Real Food Wednesday