Peppered Steak

Make no mis-steak this recipe packs a perfect protein punch and tastes delicious and so easy to prepare for lunch or dinner. So simply to make and very healthy and low in fat.

What you need:

•12 oz. (340g) round beef, trimmed

•4 tsp. plus 3 tbsp. soy sauce 

•1 tbsp. rice wine vinegar

•3 tsp. buckwheat flour 

•2 tsp. coconut oil

•1 large onion, sliced into strips

•1 red bell pepper, sliced into strips

•½ tsp. black pepper

•crushed red pepper flakes, to taste

What to do:

Slice the beef into thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. of buckwheat flour and season with freshly ground black pepper.

In a small bowl, mix 3 tbsp. of soy sauce, 1 tbsp. of water and 2 of tsp. buckwheat flour, then set aside.

Heat 1 tsp. of oil in a pan on high heat. Add the beef and cook for around 20 seconds letting the beef brown. Next, stir the meat, cooking for another 2 minutes and transfer on to a plate.

Add the remaining 1 tsp. of oil to the pan, add the peppers and onions and cook for about 4-5 minutes. Return beef to the pan, add the prepared sauce and red pepper flakes (optional). Stir fry for about 30-60 seconds on medium heat until slightly thickened.

Serve with wholegrain Tilda rice


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