because. just because.

because ice cream for dinner is not acceptable every night of the week. because i need way more veggies in my daily diet. just because.

luckily we are overflowing with sugar snap peas, broccoli, and cabbage. what is a girl to do? stir fry.

this has been our weekly, almost 2x a week recipe. i have tried many stir fry recipes and i find most to be blah. this one has some kick, which we like, it is simple and uses almost everything i have on hand. win. win. win. i have made it with chicken, tofu, and just veggies. all super good.

last night i made this with some cane creek farm grass fed, organic beef. again. know where your meat comes from. one of the best quotes that has stuck with me from watching food inc. is from farmer joel. he said, when you are buying a car for you family do you go in looking for the cheapest without asking questions about the quality or safety or how it was built? no. you want to find the safest, highest quality for the best price, which is usually a bit more. why do we go into grocery stores and buy the cheapest meats on sale and never ask about the quality? this is the food we are putting into our bodies, and more importantly our childrens bodies? i know i am on my soap box, but hey this is my blog, we have cut back on the “meat with every meal” mentality significantly. meat 2-4 times a week works for us. but we make sure we are putting safe, high quality, ethically treated beings in our bodies. the days of pretending you aren’t eating another animal is over. if we choose to eat meat we must be aware of all of those factors.

and cost. i understand completely that not everyone can afford whole foods meats. we buy our meat in bulk when we buy from whole foods. they have a section of prepackaged chicken breast and grass fed beef right next to the meat counter. they are often cheaper and have a higher grade of ethical treatment. going straight to the farmer is much more inexpensive. find farm tours in your area. meet a farmer. farmers markets are fantastic. if you eat less meat on the week then your budget would allow to buy higher quality meats. just some strategies we use that may help.

here is the recipe:
1 pound
flank steak, trimmed (sub. chicken or tofu)
2 tablespoons
low-sodium soy sauce
1 teaspoon
minced garlic
1/2 teaspoon
freshly ground black pepper
3 1/2 tablespoons
water, divided
2 tablespoons
oyster sauce (make sure gluten-free! most are not)
1/4 teaspoon
crushed red pepper (optional)
3/4 pound
1 lb. sugar snap peas
2 tablespoons
canola oil, divided
large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
4 cups
hot cooked long-grain brown rice

1. cut steak in half lengthwise. cut each half across the grain into 1/8-inch-thick slices. combine beef, soy sauce, garlic, and black pepper; toss well. cover and refrigerate 30 minutes.
2. combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. cut broccoli into florets. cut ends off of sugar snap peas.
4. heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. remove from heat. transfer beef mixture to a bowl.
5. heat the remaining 1 tablespoon canola oil in pan over medium-high heat. add broccoli and snap peas; cook 2 minutes, stirring constantly. add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. add bell pepper; cook 30 seconds, stirring constantly. return beef mixture to pan. stir in the oyster sauce mixture; cook until thoroughly heated.

sprinkle with sesame seeds. serve over rice. enjoy!