Directions

1. Season the beef with salt and pepper
2. Place beef in a gallon-size freezer bag along with the cornstarch and shake the bag until all sides of steak pieces are coated. Seal bag, removing air.
3. Place all the cut vegetables into a gallon-size freezer bag.
4. In a medium bowl, mix together the garlic, ginger, soy sauce, water and brown sugar. Pour the sauce into a quart-size freezer bag. Seal bag, removing air.
5. Place the cubed cheese into a quart-size freezer page. Seal bag, removing the air.
6. Place sealed sauce bag into the vegetable bag as well as the sealed cheese bag. Seal the vegetable bag, removing air.
7. Place the two gallon-size freezer bags into the freezer.
8. When ready to cook the meal, thaw the bags (you can run them under warm water until the ingredients start to break up for a quicker thaw).
9. Add the canola oil to the skillet and heat on medium high.
10. Add the steak into the skillet, separating the pieces and cooking until the edges are browned (3-4 minutes),
11. Add the vegetables from the freezer bag and cook until the vegetables are crisp, yet tender (3-4 minutes).
12. Add the sauce from the freezer bag and stir thoroughly into the beef and vegetable mixture. Stir constantly and cook until the sauce thickens slightly.
13. Take off the heat and sprinkle with cheese and parsley.
14. Serve over rice.