Thai (NO) Peanut Beef and Veggies

I got the inspiration for this recipe from my friend Tovah who brought a delicious sauce to our house for dinner a couple months back. I used her recipe as a jumping off point and this awesome creation was made. The 4 (and 1/2 counting Colton) were raving about how great this was, and there are no leftovers. Next time I will double this recipe!!

Thai (NO) Peanut Beef and Veggies
Marinade:
2 Tbsp Apple Cider Vinegar
1 Tbsp Lemon Juice
2 Tbsp Sesame Oil
1 Tbsp Almond Butter
Red Pepper Flakes (to taste)

Sauce:
3 Tbsp Almond Butter
2 Tbsp Apple Cider Vinegar
3 Tbsp Sesame Oil
3 Tbsp Coconut Aminos

Stir Fry:
2 lb Beef Steak
10 oz Broccoli
10 oz Cauliflower
10 oz Baby Carrots
Sesame Seeds for garnish

In a large bowl, combine marinade ingredients with a whisk.

Slice beef into thin stir fry slices.

Place beef to marinade, stir till coated and allow to sit in the refrigerator for at least an hour, or up to 8.

Combine sauce ingredients in a small bowl and allow it to sit in the fridge for at least an hour prior to serving.

Par cook broccoli, cauliflower and carrots in a steamer basket prior to stir frying. Once steak has marinaded and veggies are par cooked, heat a couple Tbsp of oil in a large pan.  Add in beef and cook through.

 Add in veggies and allow them to warm back up to temperature.

Serve stir fry topped with sauce and a sprinkled with sesame seeds.

 Enjoy!