Lighter Mongolian-Style Beef Bowl

• For the Sauce:
• 1/3 cup low-sodium soy sauce
• 3 tablespoons water
• 3 tablespoons coconut sugar
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon arrowroot powder or cornstarch
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• For the Beef Bowls:

avocado oil spray

• 1 small green cabbage, cored and thinly shredded
• 1 cup shredded carrots
• 1 white onion, thinly sliced into half moons
• 2 pounds flank steak, thinly sliced
• 1 tablespoon freshly ground black pepper
• 1 cup bean sprouts
• 2½ cups brown rice, frozen

sliced green onion, for garnish

1. 1. In a mixing bowl, whisk together the ingredients for the sauce and set aside.
2. 2. Heat a large cast-iron skillet over medium-high heat. Once hot, spray with avocado oil, then add the cabbage, carrots and onions. Toss together until the vegetables begin to have sear marks, about 3 minutes.
3. 3. Remove the vegetables from the pan and increase the heat to high. Once hot, spray again with oil, then add the beef. Sprinkle black pepper over the meat and allow to sear for 2 minutes.
4. 4. Add the bean sprouts and toss together for 1 minute.
5. 5. Reduce the heat to medium, then add the vegetables back to the pan.
6. 6. Make a hole in the center of the ingredients and pour the sauce in the middle of the pan. Once the sauce starts to bubble, 1 to 2 minutes, turn off the heat and stir immediately and continuously, tossing the veggies and beef in the sauce.
7. 7. Prepare the brown rice, according to package instructions.
8. 8. Serve the beef and vegetables over rice, then garnish with green onions.