Pepper Steak

Pepper Steak

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. 

Ingredients:

• 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)  
• 
  
• Directions:

Slice beef into thin slices with the grain.  Cut each strip across the grain about 1" long so you have several thin slices.  Place in a bowl and add 1/4 teaspoons soy sauce, 1 tablespoon of rice wine, 1 teaspoon 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.