1 small red bell pepper, sliced into 1 x 1/2-inch pieces
1 small yellow pepper, sliced into 1 x 1/2-inch pieces
3 carrots, sliced into 1 x 1/2-inch pieces
1/2 cup green onion, chopped
Directions
1. Cook brown rice according to package instructions. Set aside.
2. In small bowl, combine 1 tablespoon coconut oil, soy sauce, cornstarch, agave, vinegar, ginger, red pepper, and beef. Tossing to coat sirloin. Cover and refrigerate 10-15 minutes.
3. Cover and refrigerate 10-15 minutes.In large sauté pan over medium heat, crumble miso broth cube and add remaining coconut oil. Add onion and sauté 2-3 minutes.
4. Add broccoli, cauliflower, red and yellow peppers and carrots; sauté 5 minutes. Set aside and keep warm.
5. Add sirloin with marinade to sauté pan and cook until meat is well done, 3-4 minutes per side. Add vegetables back in and heat through.
6. Serve over brown rice. Garnish with chopped green onions. Enjoy!
