FALL- BEEF & PUMPKIN STIR FRY, HEALTHY

Fall meals, autumn is here, low sodium, low fat. But comforting, and delicious, ready for this, Beef and Pumpkin Stir Fry.

1 small pumpkin, quartered, drizzled with olive oil, and roasted in a 400 deg. f. oven for about 30 minutes or until soft. Seeds removed. Do not mash the flesh, if it's still firm, scoop them out with a melon scooper, and set aside, scoop as much as you can, you won't use all of it.

5 oz. of flank steak sliced thin across the grain
1 tsp. olive oil
1 tsp. onion powder
1/4 tsp. salt

Marinate the beef pieces in the olive oil, onion powder and salt for 10 minutes.

1 tbsp. veg. oil
1 clove garlic minced
1/4 tsp. minced ginger

1/2 cup sliced round onion
1/2 cup sliced mushrooms



SAUCE
1/4 cup water
2 tbsp. wheat free tamari
1/2 tsp. sesame oil
1/2 tsp. sugar

1. Heat up a wok over medium high heat, add oil, garlic, ginger, and stir fry until fragrant.
2. Stir in the beef, and cook until just turns color, add in the onion and mushrooms, cook for a minute, add in the sauce and toss, right before it finishes, add in a few scoops of pumpkin, if it mashes a little that's okay. Season with Spike or Mrs. Dash
3. Serve with brown rice