Flank Steak 4 oz (double this recipe if you are cooking for more than 2 people)
Green bell Peppers 2 cup, strips
Onions, raw .5 cup, chopped
Szechuan Spicy Stir-Fry, 3 tbsp (make sure to pick one that is clean) Brown rice (optional)
Cook steak and make rice first. While cooking prep the veggies and start to cook. When the steak is done let it rest 5 minutes then thinly slice and add to veggies. Add the stir-fry sauce to warm and your done. If you chose to do the rice then pour over rice and yummy time to eat.
30 minutes from prep to eat.
HOW TO MAKE IT A “SUNDAY FAST BITE”
Put rice and broth in your 4 qt slow cooker cook on high for 3-4 hours, or on low for 5-6.
Then in another slow cooker put the flank steak (after seasoned) cook on high for 3-4 hours, or on low for 5-6. add 1/2 cup of beef broth. Use a 6qt Smart-Pot. When you get home they both will be ready to plate and eat. All you will need to do is to cut and heat the veggies. If you prep your veggies a head of time and you will be eating in 10 minutes after getting home.
Nutritional Info Servings Per Recipe: 2
Amount Per Serving, Calories: 177.8, Total Fat: 6.1 g, Cholesterol: 28.4 mg , Sodium: 795.3 mg, Total Carbs: 18.5 g, Dietary Fiber: 2.3 g, Protein: 13.2 g
Enjoy
Coach Tia Hurt
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