PEPPER STEAK
WHAT YOU NEED:
12 oz. (340g) round beef, trimmed
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
WHAT YOU NEED TO DO:
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.
Serves with rice (not included in nutrition info per serving).
Store in the fridge for up to 4 days.
Nutrition per serving:
187 kcal
6g Fats
12g Carbs
22g Protein
