Note from Gwen:
- Combine marinade ingredients together and place in large ziplock bag. Add flank steak strips and marinate for 20 minutes at room temperature, or overnight in the refrigerator.
- Add coconut oil to a skillet or wok and turn heat to high. Add steak and marinade and cook for about 5 to 6 minutes, turning pieces of steak to cook both sides.
- Add broccoli and mung beans, reduce heat to medium, cover skillet and cook for another 3 minutes.
- For garnish, sprinkle on 1 teaspoon red pepper flakes and ¼ cup chopped cilantro and serve immediately. Lasts 2 days refrigerated. It's gluten free, dairy free and soy free.
I made this recipe for my husband, who is huge Paleo advocate. I am "pro" Paleo as well, but I lean more towards veggies than meat, so when I make this for myself, I use twice the amount of veggies. When we are both home for dinner, he gets most of the meat and I monopolize all the veggies.