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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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 (coconut aminos), 1 tbsp of rice wine, 1 tsp cornstarch (arrowroot) and black pepper.

Step 2

In a small bowl, mix 3 tbsp soy sauce (coconut aminos), 1 tbsp water and 2 tsp cornstarch (arrowroot). Set aside.

Step 3

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.

Step 4

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.

Step 5

NOTES: Refrigerate leftovers 3 to 4 days, or freeze up to 3 months.

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