• n a large bowl, mix together the coconut milk, lemon grass, peanut butter, lime juice, soy sauce, sriracha, sweetener, and ground ginger. Divide in half, and set half aside
• Add sliced flank steak to the half of the coconut mixture still in the large bowl.
• Portion the remaining half of the sauce mixture out into small storage containers to act as dipping sauce for the meal prep bowls.
• Marinate beef for at least 30 minutes.
• While beef is marinating, prepare the cauliflower rice and green beans.

Cauliflower rice

• Heat ½ Tbs oil over medium heat in a non-stick skillet.
• Add the riced cauliflower, and season with salt & pepper to taste.
• Cook for 5 minutes, or until cooked to your liking.
• Divide up between four meal prep containers.

Green beans-

• Add 1/2 tablespoon of oil to the skillet you cooked the cauliflower in, and add in green beans, and a little salt and pepper.
• Cook the green beans for 5 minutes, until still bright green but slightly softened.
• Divide amongst the meal prep containers.

Beef-

• Heat a grill pan or cast iron skillet or grill.
• Skewer beef onto wooden or metal skewers.
• Working in batches, cook the skewers of beef for 2-3 minutes per side or until cooked through.
• Divide beef out between the meal prep containers. Cool completely, seal and store in the fridge for up to 4 days.
• To serve after refrigeration
• Remove the sauce, reheat beef, cauliflower and green beans in the microwave until hot. Spoon the sauce over the beef and veggies, and enjoy!