Mongolian Grill Style Stir Fry

This is probably my favorite "everything-free" meal to date. It is also versatile; very easy to customize for your taste and allergy needs. The sauce/seasoning amounts given are really just to give you an idea of ratio. I go by taste as I'm cooking, and generally at least double the amounts given.

Mongolian Grill Style Stir Fry

Ingredients:
2 8oz boxes spaghetti style rice pasta
1+ cups carne asada beef, cut across grain into strips about 2 in. long
1 1/2 cups veggie of choice (I usually do broccoli)
1+ Tbs cooking oil
2 teaspoons ginger
2 cloves garlic, minced (or leave out and double the ginger)
1 medium onion (leave out if you need to)
1 red sweet pepper, cut into 1 in pieces (leave out if you need to)
1 1/2 cups veggie of choice (I usually do sugar snap peas; cut off woody ends)
1+ cups frozen peas and carrots, or just sweet peas
1+ Tbs sesame seeds
2+ Tbs soy sauce (or Raw Coconut Aminos soy sauce alternative, or salt water)
2+ Tbs cooking sherry
2+ Tbs rice vinegar
1+ Tbs packed brown sugar
1+ tsp sesame oil (toasted sesame oil if your diet allows)
sugar water to taste
salt water to taste

Cook noodles according to package directions until al dente. Rinse well with cold water, set aside.

Meanwhile, in a wok or large skillet heat oil over medium-high heat. Add ginger and garlic (if using); cook and stir 15 seconds. Add meat, cook until about half done. Add broccoli (or your choice), onion and sweet pepper (if using); cook and stir for 3 minutes. Add sugar snap peas, frozen peas and carrots, and sesame seeds; cook and stir for 3 to 4 minutes or until veggies are tender.

Add noodles, soy sauce (or alternative), rice vinegar, brown sugar, and sesame oil to mixture. Taste test. I usually double the sauce amounts given, and add in about a tablespoon each of salt and sugar water, and extra sesame seeds. Cook and stir until mixture appears glazed and taste is to your liking.