Beef Stir Fry

Quick healthy stir fry that makes a tasty lunch the next day.

Servings 6

Ingredients

• 2 lb. flank steak, cut into 2-inch-thick strips
• 2 large carrots
• 1 white onion
• 2 garlic cloves, minced
• 2 red bell pepper, cut into strips
• 1 cup sugar snap peas, trimmed
• 1 tbsp olive oil 
• 2 green onions sliced, to garnish
• 1 tbsp sesame seeds, to garnish

Sauce

• 2 garlic cloves, minced 
• 1/4 cup light-sodium soy sauce (coconut aminos or tamari are healthy options)
• 1/2 tbsp sesame oil
• 2 tbsp honey

1. Cut the beef into 2-inch-thick strips and place it into a shallow dish. Alternately, you may marinate the beef whole, cook it, and then slice before adding back to the pan.
2. In a small bowl whisk all the sauce ingredients. Pour half of the sauce over the beef. Mix well and let marinate for few minutes while you prep the rest of the ingredients.
3. Cut the onion into half rings and carrots into thin strips.
4. Next, heat oil in a wok or skillet over medium-high heat. Add marinated beef, in a single layer, and cook stirring occasionally until evenly golden brown. Once done, use a slotted spoon to remove the beef to a plate lined with a paper towel and set aside.
5. In the same pan add onion and garlic, sauté until onion is slightly softened and garlic is fragrant. Add carrots, red bell peppers, and sugar snaps and continue cooking until all the vegetables are desired doneness.
6. Stir the beef into vegetables, and drizzle with the remaining sauce. Cook for a few minutes until hot.
7. Garnish with sliced green onion and sesame seeds. Serve warm with cooked rice or cauliflower rice.

• Other vegetable options: Substitute any of the veggies with your favorites or what you have available: snow peas, bell peppers, broccoli, green beans, asparagus, bell peppers.
• Storage: Store in an air-tight container in the fridge for 3-4 days.