Beef Teriyaki

An easy dinner also healthy and yummy!  there is just something about green vegetables that go so well with beef.  This is another recipe from Oxygen magazine that I tried - the only thing I changed was changing the arrowroot to cornstarch.

8 oz beef, sliced
Juice of 1 lemon
1 tsp olive oil
1 cup water, divided
1 onion, chopped
1 head broccoli, chopped (about 2 cups)
1 bunch baby bok choy, chopped about 1 1/2 cups
4 cups kale, chopped
3 tbsp low sodium soy sauce
 1" piece ginger, peeled and minced
2 cloves garlic, minced
1 tsp toasted sesame oil
1 lemon, zest and juice
2 tbsp maple syrup
1 tbsp arrowroot

1. Place beef strips in a bowl and toss with lemon juice.
2. In a large skillet set on medium heat, brown meat in oil for 5 minutes.  Add 1/2 cup water plus onion, broccoli, bok choy and kale.  Cover and reduce heat.  Let cook for about 10 minutes.  
3. Meanwhile place remaining ingredients (except arrowroot) plus remaining 1/2 cup water in a blender and blend to combine.  Heat in a small pan.  Remove 1/4 cup of heated sauce and place in a small bowl; whisk in arrowroot with a fork until it dissolves.  Stir sauce back into pan; mix until it thickens.  Pour onto beef and vegetables.  Serve