Sauce: 1/4 cup hoisin + 1/4 cup tamari + 2 tablespoons lime juice
Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
Mix all ingredients for the sauce in a medium mixing bowl and set aside.
Add truRoots Whole Grain Sprouted Quinoa and frozen veggies to the casserole dish.
Add sauce mixture to the casserole dish and use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
Cover with tin foil and bake at 375º for 30 minutes.
While the casserole is baking in the oven, prepare the stuffed pepper steak.
Cut baker’s string into 6 9-inch long pieces and set aside for later.
Prep vegetables by slicing green pepper and onion into even pieces, set aside.
Prepare steak by laying the whole flank steak out on a cutting board. Cover with parchment paper to avoid splatter. Then, using a meat tenderizer, pound the steak until it flattens out and is the same thickness all around (~1/2 to 1 inch). Salt and pepper the steak on both sides.
Cut tenderized flank steak into 6 equal pieces.
The next step is rolling the vegetables inside the steak. Grab the string that you prepared, place 2 pieces of green pepper and 2 pieces of onion in the center of the steak.
Roll steak, packing it tightly and securing it with a string. Repeat with all 6 pieces of steak.
Heat olive oil on high-heat in a large sauté pan. When hot, place stuffed flank steak onto the pan and sear for one minute on each side and remove from heat.
When the casserole has cooked for 30 minutes, remove and stir.
Place the stuffed steak on top of quinoa and bake for an additional 15-20 minutes depending on how you like your steak (less time for a medium rare center and more time for medium/well done center).
Remove from oven, let cool for 10 minutes.
Serve with optional toppings and enjoy.
*Option to substitute some or all of the broth with water.