Serve with rice (optional) or add more veggies. I used Kikkoman reduced sodium teriyaki sauce.... tasty! The baking soda method of tenderizing worked well, too! Meat was not tough.

3/4 lb flank steak 1 tsp baking soda 3 tbsp water 1 zucchini, spiralized and chopped 4 small carrots, peeled & sliced on an angle 1/2 onion, sliced 1 cup frozen cauliflower rice 1 clove garlic, chopped 2 tbsp olive oil, divided Kikkoman reduced-sodium teriyaki sauce

Slice flank steak across the grain in 1/4" x 2" strips (approximately). Stir baking soda into water, then drizzle the baking soda mixture over the steak and let marinate for 15 minutes. (A bit longer is ok too.) After marinating, rinse steak in water to remove the baking soda mix. Add 1 tbsp olive oil to skillet and bring to medium-high heat. Add carrots and onions; sautee for 3-4 minutes or until onions are translucent. Add zucchini, cauliflower rice, and garlic; sautee until zucchini is tender but not mushy, about 3-4 minutes. Drizzle on a little more olive oil if the mixture gets too dry. Remove vegetables from heat and wipe pan. Add another tablespoon of olive oil, then lay steak pieces down flat in the pan and cook, about 2-3 minutes per side until cooked through. (It may get foamy if you didn't rinse off the baking soda well enough... just keep cooking. Can remove the beef from the pan at the end and wipe down the pan to get the foam out.) Once beef is cooked, return veggies to the pan, add 1/2 bottle of teriyaki sauce, and stir until everything is warm. Serve with rice!