Serves: 6

20 minutes

Ingredients

Brown Rice

1 tablespoon soy sauce

2 tablespoons coconut oil, divided

2 teaspoons cornstarch

3 tablespoons agave

1 tablespoon white vinegar

1 teaspoon fresh ginger, grated

1/4 teaspoon red pepper flakes

1 pound lean sirloin, sliced across grain in 1/4-inch strips

1 Ginger BOU Miso Broth Cube

1 tablespoon 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

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. 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!

Recipe by Keri Glassman MS, RD, CDN