Gingerlicious Beef Stir-Fry

Mix lemon juice, soy sauce, Worcestershire sauce, garlic and minced ginger in a small bowl. Add it into a Ziploc bag with the sliced flank steak, squeeze out the air and seal. If there isn’t enough liquid to completely coat the meet, add additional sauce (mojo marinade, teriyaki sauce, etc.). Allow beef to marinate in the refrigerator all day (or prepare the night before).

Toss broccoli, cauliflower, peas, and onion in cooking spray or a little sesame oil. Spread over a foil-lined rimmed baking sheet and sprinkle with salt and pepper. Roast at 400 F for 20-25 minutes.

Heat sesame oil in a skillet over medium-high heat. Add the matchstick ginger pieces and cook until softened (about 5 minutes). Remove flank steak pieces from marinade, shaking off excess liquid (no need to remove garlic and ginger bits). Arrange steak pieces in a single layer in the skillet (on top of the ginger matchsticks is fine). Cook until lightly browned (1-2 minutes) and then flip over and cook for an additional 1-2 minutes. Add stir fry sauce and stir to coat. Add roasted vegetables, stir to mix, and cook 2-3 minutes.

Serve with cooked grain of your choice (brown rice, quinoa, farro, etc.) or on its own for a low-carb dinner.

Notes: If you’d like to additional or different veggies, go for it! I just used what I had on hand, but I did think that the broccoli and cauliflower plus peas and onions were a great combo. Some bell pepper would also be a good addition. I used Wegman’s stir fry sauce because I had it on hand. If you don’t have anything like that, I don’t see why you couldn’t just dump the marinade in the pan with the beef. Enjoy!