Beef Stir-fry

• 3 1/2 Cup water
• 2 Cup basmati rice
• 1/2 Cup low sodium soy sauce
• 1 1/2 Cup water
• 2 Tablespoon honey
• 3 Tablespoon cornstarch
• 4 garlic clove
• 1 Teaspoon ginger powder
• 1 onion
• 1 red bell pepper
• 1 yellow bell pepper
• 2 Tablespoon avocado oil
• 12 Ounce flank steak
• 3/4 Cup mushrooms
• 2 Cup broccoli
• 1 Tablespoon sesame seeds

• Place water in a pot and bring to a boil. Add the rice. Cover the pot, lower the heat and cook for 20 minutes on low heat.
• While the rice is cooking, let’s make the sauce: add the soy sauce, water, honey, cornstarch, garlic, and ginger to a bowl. Mix until incorporated and set aside.
• In a separate bowl add the onions and bell peppers. Set aside.
• Now we will cook the steak in two batches. We do this to prevent the steak from releasing too much liquid. Heat up some avocado oil in a pan. Add half of the steak and cook for 6 minutes. Remove from the pan, place it on a plate, add the other half of steak and cook another 6 minutes. Remove from the pan.
• Add the mushrooms to the same pan where you cooked the steak and cook for 3 minutes. Remove from the pan and set aside.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.