From the kitchen of: Kirsten Clark

• 2 tablespoons coconut oil
• 2 pounds thinly sliced steak
• Marinade
• 2 teaspoons crushed garlic
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon finely ground black pepper
• Juice from 1 orange
• Veggies (use these or whatever you have on hand!)
• 5 carrots, jullianed
• 1/2 pound mushrooms, sliced
• 1 bunch of baby bok choy

In a large mixing bowl mix the sliced beef with all of the marinade ingredients, coating all pieces of the beef with the marinade. Let the beef marinate for at least one hour. In a wok or large skillet, heat the coconut oil. Add the carrots and mushrooms and saute for 3 minutes. Add the beef and the marinade and saute for 4-5 minutes or until the meat is cooked through but still tender. Add the bok choy and saute until wilted. Serve with a few more splashes of sesame oil on top.