Zesty Beef Stir-Fry Over Brown Rice

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BOU
Brown Rice
1 tsbsp soy sauce
2 tbsp coconut oil, divided
2 tsp cornstarch
3 tbsp agave
1 tbsp white vinegar
1 tsp fresh ginger, grated
1/4 teaspoon red pepper flakes
1 pound lean sirloin, sliced across grain in 1/4-inch strips
1 tbsp coconut oil
1 medium onion, sliced
1 cup broccoli florets
1 cup cauliflower, chopped
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
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!