Prep time: 15 minutes     Cook time: 20-25 minutes     Serves 4

Stir-Fry
¼     pound grass-fed skirt steak, sliced
1      red bell pepper cut into strips
1      yellow bell pepper cut into strips
1      bunch of broccolini or a small head of broccoli cut into bite-sized pieces
1      celery stalk cut into chunks
1      carrot cut into large slices
2      heads of baby bok choy, cut
1      small white onion
4      cloves garlic, minced
2      teaspoons ginger, minced
1      tablespoon coconut oil
tamari or coconut aminos to taste
sesame oil to taste
sliced green onions, optional for topping
chopped basil, optional for topping
chopped cilantro, optional for topping
cooked rice

Teriyaki Sauce
½    cup mirin
½    cup tamari (low-sodium San J brand is good) or coconut aminos
2     cloves garlic, minced
2     teaspoons minced fresh ginger

In a wok or a large pan with sides, heat the coconut oil. Add garlic, ginger, and white onion. Let simmer for 1 minute and add beef. Cook until desired wellness, about 3-5 minutes. Remove from pan.

Add a little more coconut oil if needed and toss in all the vegetables; combine thoroughly. Cover pan with a lid to steam for 5-10 minutes, depending upon how crisp you want your vegetables.

While the veggies are steaming, combine all the teriyaki sauce ingredients in a small saucepan and simmer until reduced by half and is thick and syrupy. Once the vegetables are steamed, add in the meat mixture to complete the stir-fry.

Scoop a large spoonful of rice into a bowl. Add a generous helping of stir-fry and add a spoonful of teriyaki sauce. Top with sliced green onions, basil, cilantro, and/or sesame oil to taste.

Courtesy of CB&J blog.