• Karri Anne Cameron

Pepper Steak Stir Fry

Makes 2 servings

Macros: 313 cal, fat 11g, carbs 29g, protein 23g, fibre 1g

Ingredients:

6 oz top round beef, trimmed

2 teaspoons plus 1.5 tablespoons soy sauce

1.5 tsp cornstarch

1/2 tbsp vegetable oil

1/2 large onion, sliced into thin strips

1 bell pepper, sliced into thin strips

1/2 tsp black pepper crushed red pepper flakes, optional

1.5 cup brown rice, prepared according to packaging

Directions:

Begin preparations for the rice to start cooking before preparing the rest of the dish.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 2 tsp of soy sauce, 1/2 tsp cornstarch and black pepper.In a small bowl, mix 1.5 tbsp soy sauce, 1 tbsp water and 1 tsp cornstarch. Set aside. Heat the wok on high heat. Swirl in 1/2 tbsp 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 and rice to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.


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