Yields 4 servings 

Steak Marinade:

• 1 lb. grass-fed organic London beef broil, sliced into 1/4 inch strips
• 1 small lime, juiced (1 1/2 tbsp.)
• 3 tbsp. liquid coconut aminos
• 1/2 tsp. ground ginger

Vegetable Stir-Fry:

• 1 tbsp. olive oil
• 1 tbsp. minced garlic
• 8 mini sweet bell peppers (red, yellow, orange) sliced into 1/4-inch rings
• 1/2 lb. broccoli crowns

Sauce:

• 1/4 cup liquid coconut aminos
• 2 tsp. corn starch
• 1/2 tsp. ground ginger
• 1/2 tsp. garlic powder
• Himalayan sea salt and pepper to taste
• 1 tsp. sesame seeds

Rice:

• 1 cup Basmati rice, dry
• 2.5 cups water
• 1 tbsp. olive oil

In a small bowl, combine lime juice, coconut aminos, ginger, and steak slices, place in refrigerator for 10 minutes. In another small bowl, combine coconut aminos, corn starch, ground ginger, garlic powder, salt and pepper, set aside. In a small saucepan combine rice, water, and oil. Bring to boil and reduce heat to low, cover and cook for 20 minutes or until water is absorbed, fluff rice with a fork and cover until ready to serve. Heat olive oil in a medium skillet on medium heat, add garlic and broccoli, cook for 2 minutes and add pepper rings. Reduce heat and cook vegetables until tender, approximately 2-3 minutes. Remove vegetables from skillet and set aside. In the same skillet, add steak with marinade and cook on medium heat until steak is no longer pink, approximately 3 minutes. Add sauce to skillet, stirring frequently until well blended. Add vegetables, toss thoroughly, then add sesame seeds and remove from heat. Serve immediately with rice. Enjoy this recipe it is absolutely delicious!

Nutritional Information: Total Calories 463, Total Fat 12g, Carbohydrates 54g, Sugars 4g, Dietary Fiber 3g, Protein 36g, Sodium 1314mg