12 oz. Top Round Steak
3 Tbsp. All-Purpose Flour
1 1-Gal. Freezer Bag
¼ cup Teriyaki Sauce
½ tsp. Honey
¼ cup water
2 Garlic cloves, minced
¼ tsp. Crushed Red Pepper Flakes
3 Tbsp.Vegetable Oil, divided
4 Med. Carrots
1 each Red and Yellow Bell Peppers, cut in ½” strips
1 cup Sliced White Mushrooms (optional)
1 cup Broccoli Florets
½ small Red Onion, sliced (about ½ cup)
2 cups cooked Brown Rice or Quinoa
Trim off asparagus ends and cut spears into 1″ pieces.
Peel carrots and slice diagonally into ¼” coins.
Set both aside.
Slice steak thinly and place in freezer bag with flour. Seal, shake to coat and set aside.
In small bowl, whisk together 1 Tbsp. oil, teriyaki sauce, honey, water, garlic and red pepper flakes.
Heat remaining oil in a large skillet or wok over medium-high heat until very hot.
Carefully add steak and carrots to pan, then stir-fry for 4 minutes.
Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.
Add remaining vegetables and stir-fry 3 minutes.
Serve immediately over cooked brown rice or quinoa.
