Stir fries are the best way to use up leftover vegetables. They are also so quick and easy on weeknights and are always a crowd pleaser. Instead of using a store-bought sauce, this recipe uses a homemade sauce full of whole foods.

Ingredients:

Brown rice	1 cup	250 mL
Pepper, diced	1 cup	250 mL
Carrots, chopped	1 cup	250 mL
Onion, diced	½ cup	125 mL
Broccoli, chopped	1 cup	250 mL
Ginger, minced	1 Tbsp	15 mL
Olive oil	1 Tbsp	15 mL
Peanut butter, natural	3 Tbsp	45 mL
Low sodium soy sauce	¼ cup	60 mL
Rice vinegar	½ Tbsp	7.5 mL
Maple syrup (or honey)	1 Tbsp	15 mL
Sesame seed oil	1 tsp	5 mL
Chili powder	1 tsp	5 mL
Garlic powder	1 tsp	5 mL
Olive oil	1 Tbsp	15 mL
Sirloin steak, cubed	2 cups	500 mL

Directions:

1. Cook rice according to package instructions.
2. While rice is cooking, heat olive oil in a frying pan over medium-heat. Add vegetables and ginger and sauté for 5 minutes.
3. While vegetables are cooking, add the peanut butter, soy sauce, rice vinegar, maple syrup, sesame seed oil, chili powder and garlic powder. Set aside.
4. Add cubed steak to the vegetables in the frying pan and sauté for another 5 minutes until the steak is brown on the outside and slightly pink on the inside.
5. Add the sauce to the frying pan and sauté for 1-2 minutes, stirring frequently.
6. Split the rice four ways and add the vegetable and meat mixture to the bed of brown rice.
7. Serve immediately or freeze in individual portions.

Makes 4 servings (271 g /serving).  1 serving =  1 ½ cups