Saturday, March 30, 2013

Pepper Steak

When we were first married, I used to make this dish every once in a while and it's something I haven't thought about in a long time.  I bought a grass-fed organic strip steak for the meat and red peppers and onions are certainly on our list of healthy vegetables.  I did have to make some substitutions since we cannot have soy sauce, cornstarch or vegetable oil, but the dish turned out beautifully.  There is nothing like a speedy stir fry for a quick meal.  I served this over brown rice.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Leftover Quail and roasted veggies

Pepper Steak
Makes 4 servings

12 ounces top round beef, trimmed to 1/8" fat (I used grass-fed organic strip steak)
4 teaspoons plus 3 tablespoons soy sauce (I used coconut aminos)
1 tablespoon rice wine
3 teaspoons cornstarch (I used brown rice flour)
5 teaspoons olive oil
1 large onion, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/2 teaspoon black pepper
crushed red pepper flakes (optional)

Slice the meat into small thin slices.  Combine the 4 teaspoons coconut aminos, 1 tablespoon rice wine, 1 teaspoon brown rice flour and black pepper in a bowl.  Add the meat and stir to combine.

In a small bowl, mix 3 tablespoons coconut aminos, 1 tablespoon water and 2 teaspoons brown rice flour.  Set aside.

Heat the wok on high heat.  Swirl in 1 tablespoon 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 2 teaspoons of oil to wok, add peppers and onions and cook about 2 minutes.  Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Recipe adapted from Skinnytaste

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