Pepper Steak

Pepper Steak

Pepper Steak

Martine Chin
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Entree
Servings 4
Calories 281 kcal

Ingredients
  

  • 12 oz round beef trimmed, 340g
  • 4 tsp plus 3 tbsp. soy sauce
  • 1 tbsp rice wine
  • 3 tsp buckwheat flour
  • 2 tsp coconut oil
  • 1 large onion sliced into strips
  • 1 red bell pepper sliced into strips
  • 1/2 tsp black pepper
  • crushed red pepper flakes to taste

Instructions
 

  • Slice the beef into thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp. of rice wine, 1 tsp. buckwheat flour and season with freshly ground black pepper.
  • In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. buckwheat flour, then set aside.
  • Heat 1 tsp oil in a pan on high heat. Add the beef and cook for around 20 seconds letting the beef brown. Next stir the meat, cooking another 2 minutes and transfer on to a plate.
  • Add the remaining 1 tsp. of oil to the pan, add the peppers and onions and cook about 4-5 minutes. Return beef to the pan, add the earlier prepared sauce and red pepper flakes (optional). Stir fry about 30-60 seconds on medium heat until slightly thickened.
  • Serve with rice.

Notes

Store in the fridge for up to 4 days.

Nutrition

Calories: 281kcalCarbohydrates: 9gProtein: 16gFat: 20gSaturated Fat: 9gCholesterol: 60mgSodium: 395mgPotassium: 381mgFiber: 2gSugar: 3gVitamin A: 931IUVitamin C: 41mgCalcium: 24mgIron: 2mg
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!

Leave a Comment

Recipe Rating