Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Pepper steak is quick, easy and perfect to whip up any night of the week. Strips of beef and bell peppers are stir fried in a wok to create a delicious main dish, ready in no time! I love it with brown rice, but cauliflower rice would also be great on the side.
- 12 oz top round beef (trimmed)
- 4 teaspoons plus 3 tablespoons soy sauce (liquid aminos for paleo or whole30*)
- 1 tbsp rice wine
- 3 tsp cornstarch (or arrowroot for paleo or whole30)
- 1 tbsp vegetable oil
- 1 large onion (sliced into thin strips)
- 1 bell pepper (sliced into thin strips)
- 1/2 tsp black pepper
- crushed red pepper flakes (optional)
Slice beef into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.
Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
*use gluten-free tamari for gluten-free.
Refrigerate leftovers 3 to 4 days, or freeze up to 3 months.
Serving: 1/4th of recipe, Calories: 187kcal, Carbohydrates: 12g, Protein: 22g, Fat: 6g, Cholesterol: 54mg, Sodium: 668mg, Fiber: 2g, Sugar: 3g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 4