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Steak and Winter Vegetable Stir Fry - Lunch Version

<p>Add variety and nutrition to your table by experimenting with new seasonal vegetables. This steak stir fry features bok choy (Chinese cabbage), carrots, and mushrooms.</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons peel and mince Ginger, Fresh
  • 3 teaspoons mince Garlic, Cloves
  • 3 tablespoons Soy Sauce
  • 2 teaspoons Arrowroot
  • 1 teaspoon Sesame Oil
  • 1/2 teaspoons Red Pepper Flakes
  • 1 pound Flank Steak
  • 1 tablespoon Coconut Oil #1
  • 1 tablespoon Coconut Oil #2
  • 1 cup slice Carrot
  • 4 cups chop Bok Choy
  • 2 cups slice Mushrooms
  • 1/2 cups slice Green Onion (Scallion)
  • 2 cups cook Brown Rice, Long-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 424 Calories
  • 18g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 734mg Sodium
  • 35g Total Carb
  • 4g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl toss together ginger, garlic, soy sauce, arrowroot, sesame oil, red pepper flakes, and flank steak strips.
  2. Cover and refrigerate while you chop vegetables and get ready to stir fry (about 15-30 minutes).
  3. Heat a large non-stick skillet or wok and add coconut oil #1.
  4. Add vegetables and stir fry until crisp tender (5-7 minutes).
  5. Remove to a large bowl.
  6. Add more cooking oil to pan or wok and stir fry meat in small batches until browned (about 3 minutes each).
  7. Remove cooked batches to bowl, cover, and keep warm.
  8. Return steak and vegetables to the pan and toss to combine. Simmer until juices are thickened.
  9. Serve over hot cooked rice.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl toss together ginger, garlic, soy sauce, arrowroot, sesame oil, red pepper flakes, and flank steak strips.
  2. Cover and refrigerate.
  3. Heat a large non-stick skillet or wok and add coconut oil #1.
  4. Add vegetables and stir fry until crisp tender (5-7 minutes).
  5. Remove to a large bowl.
  6. Add coconut oil #2 to pan or wok and stir fry meat in small batches until browned (about 3 minutes each).
  7. Return vegetables to the pan and toss to combine. Simmer until juices are thickened.
  8. Let cool.
  9. Divide cooked rice among half of the indicated quart bags.
  10. Divide stir fry mixture among half of the indicated number of quart bags.
  11. Tape a rice bag and a stir fry bag together, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat meat and veggie mixture in microwave for 1-2 minutes or until heated through.
  3. Heat rice in microwave for 1 minute.
  4. Serve stir fry over rice.

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