Beef and Broccolini StirFry

I was looking for a healthy and quick meal and I found this one. Best part of this meal is that it is also carb free. It's a great way to use up left over meat and veggies from a past meal but put a twist on them. This meal will definitely become a staple because it was fast, tasty, good for me, and I could make it ahead!!

Ingredients:
Stir Fry Sauce:
1/3 cup low sodium soy sauce
1/4 cup  rice vinegar
1 tbs. oyster sauce
1 tsp. sesame oil
1/4 tsp. siracha
2 cloves garlic, grated
1 inch nub of garlic, peeled and grated
1 tsp. pepper

1/2 lbs. Sliced Tri Tip Roast (I roasted mine earlier in the week)
1/2 lbs. Broccolini, trimmed to only keep the top 1/3
Sliced almonds, Toasted
3 Carrots, sliced
1 Bell pepper, sliced
Sliced green onions, for garnish


Directions:
note: it is best to do all of the chopping before starting to cook.

Make Ahead:
1. Toast almonds in a dry pan, slice carrots on a bias, slice bell pepper, slice gree onions and trim broccolini. Set aside.

2. Cook Tri Tip: I like to roast my tri tip in a 375 oven with some salt and pepper. Cook until internal temp is 130. Allow to rest fully before slicing. (Slicing is easier to do if your beef has been chilled in the fridge)

3. Combine all ingredients for stir fry sauce in a jar or container and mix to combine.

4. Store everything in the fridge covered in plastic and keep until ready to cook.

Day of Cooking:

1. Pull meat out of fridge and slice. Allow to come back up to room temperature.

2. Pull out veggies and sauce.

3. In a large pan, drizzle 1 tbs. of olive oil. Place all of the veggies into the pan. Cook over medium high heat for 3 minutes until broccolini turns a bright green and carrots and peppers begin to soften.

4. Add tri tip and 1/2 of stir fry sauce. Stir to combine everything, being gentle to not tear the meat or the veggies.

5. Cook until everything is heated through, about 3 more minutes. If stir fry sauce starts to get too thick, add a little bit more to thin it out slightly.

6. Serve up the stir fry on a plate or platter and top with the green onions and almonds.