Pepper Steak Bowl

Pepper Steak Bowl

A great meal to finish off the day!  Add 22g of protein per serving (not including rice)

  • 12 oz. (340g) round beef, trimmed
  • 4 tsp. plus 3 tbsp. soy sauce (for 2 different sauces)
  • 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
  • cooked rice (not included in recipe)

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.

(Sauce) In another 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 20-45 seconds letting the beef brown. Next, stir the meat, cooking another 2 minutes and transfer onto 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 (not included in nutrition info per serving).

This dish can be stored in the refrigerator for up to 4 days.

(Serves 4) Nutrition per serving:  187 kcal  /  6g Fat / 12g Carbs / 22g Protein

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