This recipe is one you can prep ahead and store in advance, then stir-fry the whole meal just before eating!!  TIPS:  Marinate the meat, make the sauce, and cut up the raw veggies.  Store them in covered containers or baggies in the fridge.

Side dishes to compliment:  Cauli-rice (oven roasted).

INGREDIENTS:

MEAT MARINADE:

• 1 pound flank steak
• 2 teaspoons soy sauce/tamari (low-sodium)
• 2 teaspoons rice vinegar
• 2 cloves garlic, minced (about 2 teaspoons)

STIR-FRY:

• 2 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon rice vinegar
• 1 splenda/stevia packet
• 1/3 cup soy sauce/tamari (low-sodium)
• 1 tablespoon grapeseed extract oil
• 1 pound broccoli, cut into 1-inch florets
• 2 large red bell peppers, thinly sliced
• 1-2 tablespoons grapeseed extract oil
• 7 green onion, thinly sliced
• 6 scallions thinly sliced into 1″ pieces
• garnish: toasted sesame seeds

DIRECTIONS:

Place flank steak in freezer for 10-15 minutes. Slice very thinly, across the grain. Toss with marinade ingredients. Cover and refrigerate 10 minutes or up to 1 hour.

In a small bowl, mix the garlic, red pepper flakes, Chinese five-spice powder, rice vinegar, splenda/stevia, soy sauce, and oil; set aside.

Put water in a large, non-stick skillet, and bring to a boil. Add the broccoli and red pepper;  steam until just tender, about 3-4 minutes. Remove from the pan and rinse under cold water to stop cooking. Set aside.

Reheat the pan and add oil, allowing to melt, about 2 minutes. Brown the meat in batches, transferring to a plate as it’s done to save the juices. In the same pan, stir fry the onion until it’s just limp – not tender, about 2-4 minutes. Add the broccoli, bell pepper, and scallions, stir-frying until heated through. Add the reserved beef and sauce, tossing with two wooden spoons until sizzling hot. Remove from heat and sprinkle with sesame seeds. Dig in with chopsticks and feel the love.