2 Tbsp  —  Brown rice flour

2 cups  —  cold water

4 Tbsp  —  low sodium soy sauce, divided

1 bunch  —  broccoli, chopped

3 medium  —  carrots, julienned

2 Tbsp  —  olive oil, divided

1 lb  — Grass Fed boneless beef sirloin steak, cut into thin strips

3 garlic cloves, minced

1/2 tsp  —  pepper

2 medium  —  green peppers, cut into strips

2 medium  —  sweet red peppers, cut into strips

2 medium  —  onions, halved and sliced

1 yellow summer squash, sliced

1-1/2 cups  —  salted cashews or raw cashews

Hot cooked brown rice or spaghetti squash, shredded


In a small bowl, combine the cornstarch, water and 2 Tbsp. soy sauce until smooth; set aside.  In a very large skillet or a wok, stir-fry broccoli and carrots in 1 Tbsp. oil until vegetables begin to soften.  Add beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.


In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender.  Return beef to the pan.  Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cashews.  Serve with rice or spaghetti squash. 


You could use any kind of beef.  You can also cut the portions

in half.





in great health and happiness


Scott White
Personal Power Training
Professional Fitness Trainer

B.S. in Kinesiology
[email protected]



14362 N. Frank Lloyd Wright Blvd., Suite 2138
Scottsdale AZ 85260