Instructions
Step 1. In a bowl, season the sliced steak with garlic powder, salt, black pepper, and Worcestershire sauce.
Step 2. Heat olive oil in a large skillet over medium-high heat.
Step 3. Add the steak strips and cook for 2–3 minutes until browned.
Step 4. Add the sliced bell peppers and red onion to the skillet.
Step 5. Sauté for 4–5 minutes until the vegetables are tender and slightly caramelized.
Step 6. Remove the steak and vegetables from the skillet and keep warm.
Step 7. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Step 8. Melt the butter in a nonstick skillet over medium-low heat.
Step 9. Pour in the egg mixture and cook slowly, stirring gently with a spatula.
Step 10. Continue cooking until the eggs are soft, fluffy, and just set.
Step 11. Toss the avocado slices with lemon juice, salt, and black pepper.
Step 12. Arrange the scrambled eggs on one side of each serving plate.
Step 13. Add the steak and pepper mixture alongside the eggs.
Step 14. Place the avocado slices on the remaining side of the plate.
Step 15. Sprinkle with fresh parsley if desired and serve immediately.
Storage and Reheating Tips
Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days.
Scrambled eggs are best enjoyed fresh but can be refrigerated for up to 2 days.
Reheat the steak mixture gently in a skillet over medium heat until warmed through.
Avoid reheating avocado; slice fresh avocado when serving leftovers.
For best texture, prepare fresh scrambled eggs when possible rather than reheating.
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