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