INGREDIENTS
1/3 cup
coconut aminos
8 oz
flank steak
2
garlic cloves
1/2 tsp
ginger
4 tbsp
honey
3 servings
bbq sauce
2 tbsp
olive oil
1/2 cup
pineapple chunks
4 tbsp
rice wine vinegar
3 servings
salt
3 servings
salt and pepper
1 tsp
sesame oil
3 servings
sesame seeds
2 tbsp
tapioca starch
1 containers
veggie lunch meat
2 tbsp
water
4 media
zucchinis