• 1 tsp. Organic Pink Fijian Ginger Powder
• 4 oz. low sodium soy sauce
• 2 oz. dry sherry
• 1 tsp. hot sesame oil
• 32 oz. trimmed skirt steak

• 3 tsp. Organic Pink Fijian Ginger Powder
• 2 tbsp. peanut oil
• 1 medium onion (sliced, thinly)
• 1 ea. red and yellow pepper (sliced, thinly)
• 2 carrots (sliced, thinly)
• 2 tsp. garlic (minced)
• 1 cup bamboo shoots
• 1 cup baby corn
• 1/4 cup straw mushrooms
• 4 cups napa cabbage

• 1 tbsp. low sodium soy sauce
• 1 tbsp. dry sherry
• 1/2 tsp. roasted sesame oil
• 3 tbsp. oyster sauce
• 1/2 tsp. palm sugar

DIRECTIONS

1. Combine Ginger, soy sauce, sherry, and sesame oil.
2. Cut meat into portion sizes and marinate for 20 minutes.
3. Grill to desired temperature. Let meat rest for 5 minutes.

(vegetables)
1. When meat has finished resting, start vegetables.
2. Place a large pan or wok over high heat, add the peanut oil.
3. Add the onions and peppers, tossing vigorously for 5 minutes.
4. Add the carrots and Ginger and cook until tender (about 5 minutes more).
5. Add the remaining ingredients. Toss.
6. Combine sauce ingredients and add to the vegetable mix. Serve over the beef.