Ingredients
The following ingredients have 4 Servings
- 1/4 cup low-sodium soy sauce (gluten free tamari or coconut aminos for a paleo version)
- 2-3 Tablespoons honey (coconut sugar or low calorie sweetener of your choice (adjust amount according to your preference))
- 3 Tablespoons rice vinegar
- 2 garlic cloves (minced)
- 1/2 teaspoon grated ginger
- 1 Tablespoon corn starch (or use arrowroot powder or tapioca starch for a paleo version)
- 2 Tablespoons water (plus more as needed (to thin out sauce))
- 8 ounces flank steak (sliced against the grain into 1/4-inch thick slices)
- 1 teaspoon sesame oil
- salt and black pepper (to taste)
- 5-6 medium zucchini
- 3 Tablespoons olive oil (divided (coconut oil for paleo))
- 1 cup pineapple chunks [fresh (frozen or canned (drained) - I used fresh - leave out for lower cal option])
- red chili flakes (optional)
- Sesame Seeds
- Lunch containers (for meal prep)
