Pepper Steak and Vegs

This is a take on pepper steak- added eggplant and cabbage, along with hot pepper sauce. You can leave them all out if it's not to your liking but it was very good as is!
serves 4
Ingredients:

1 lb sliced pepper steak (I buy it pre-sliced, but you can also slice your own)
1 red bell pepper, sliced
1 green pepper, sliced
1 large onion, sliced
1 small eggplant sliced into rounds
1/2  small head of green cabbage, sliced thin
1 clove garlic chopped
1 inch piece of ginger, minced
1/2 tsp salt
1 tsp black pepper
1 Tbsp Siraccha (Chinese hot sauce)
2 cups cooked jasmine rice (you can buy it in a package and heat in microwave if you're pressed for time)
1 Tbsp lite soy sauce
2 Tbsp oil (I used olive oil but you can also use canola or vegetable)
2 tsp sesame oil (totally can omit if you don't have it)

Season the beef, both sides with a little of the salt and pepper. Heat 1 tbsp. oil in a large skillet and saute beef, 2-3 min per side until browned. Take out and set aside.

Add peppers, eggplant, onions, and cabbage and stir until cooked tender, about 5 min. If you need more oil, add the additional Tbsp now. Add garlic and ginger and stir for another 2 min. Add in soy sauce and hot sauce, top with beef and stir gently until just heated. Serve over cooked jasmine rice.

note- as you can see I burnt the veg's a bit, they were still good! I also had a yellow pepper from the garden so I added it this time.

Ginger Steak and Vegetables

I am tempted to call this a stir fry, although it's much easier, less oil and I don't have a Wok! It's a little spicy, very healthy and simply delicious. The best "Stir Fry" I have ever made...my husband said so!
6 servings
Ingredients:

Sauce-

Stir together-
1/2 bottle Makoto ginger dressing
1 clove garlic, minced
half of a 1 inch piece of ginger, grated (save the other half for the vegs)
1 Tbsp Sirracha chili sauce
1 Tbsp lite (low salt) Soy sauce
1/2 tsp sesame oil
Mix and set aside

(This sauce is dynamite for dipping-egg rolls, dumplings, etc. I might make a new batch and dip my veggies in it. Ive been taking leftover broccoli and vegs for lunch with hummus. But this might be a little bit better).

Ingredients:

2 Baby bok choy, rinsed and quartered lengthwise
2 handfuls baby spinach leaves
2 cups fresh mushrooms, cleaned and sliced thin
1 clove garlic, minced
4 medium carrots, peeled and sliced on the diagonal
fresh broccoli florets, cut up
2 handfuls snow peas

1 1lb thin, boneless sirloin steak, trimmed of fat and sliced in thin slices.
1 tsp coconut oil

2 bags Success Basmati Rice

In a large skillet add 1-2 inches water, layer broccoli, bok choy and carrots, cover and bring to boil. Steam for 3 min. Add pea pods and spinach, cover and turn off heat. Remove to a large bowl and cover to keep warm. Add 1 tsp coconut oil to skillet and heat on high. Add sirloin and saute until just no longer pink, turning once. Add a little salt, if desired. Remove to bowl with the vegs, add another tsp cocnut oil and saute mushrooms. Meanwhile cook rice in boiling water 10 minutes, drain and layer rice in large bowl, adding vegetables and sirloin. Pour sauce over each layer.