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1 1/2 pounds flank steak cut crosswise into strips
1/3 cup orange juice
1/3 cup coconut aminos
3 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon raw honey
3 cloves garlic pressed
1 tablespoon grated fresh ginger
1 teaspoon sea salt
2 tablespoons coconut oil
1 small red onion sliced
1 medium red bell pepper de-seeded, de-ribbed and sliced
1 medium yellow bell pepper de-seeded, de-ribbed and sliced
1 medium stalk celery chopped
1 cup sugar snap beans
1 medium carrot peeled and julienned
DO-AHEAD TIP: Marinate steak strips overnight or for at least 4 hours (see recipe).
Place steak strips in a large zipper-topped plastic bag. Prepare marinade: In a medium bowl, whisk together next 8 ingredients (orange juice through salt).
Pour mixture over steak strips then seal bag and refrigerate overnight or for at least 4 hours. Melt the coconut oil in a large skillet with a tight-fitting lid over medium-high heat.
Add the red onion and cook for 1 minute. Add steak strips, reserving marinade, and cook for 3 to 5 minutes. Stir in reserved marinade along with remaining veggies (red bell pepper through carrot).
Reduce skillet heat to medium; and cook and stir for 5 minutes. Reduce heat to low, cover pan, and simmer for 5 to 10 minutes, or until veggies are cooked through. Serve hot and enjoy!
SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork).
per serving: 535 Calories; 35g Fat; 35g Protein; 20g Carbohydrate; 3g Dietary Fiber; 87mg Cholesterol; 757mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates. Points: 14