I stumbled across this recipe from Cooking Classy several weeks ago. I don't eat a lot of beef, but sometimes I really get a hankering for steak. This recipe hit the spot! I tweaked this recipe to be a little more macro friendly and to use ingredients I had on hand.
This is great served with a side of rice (or cauliflower rice if you're looking for a lower carb option. Enjoy!
Pepper Steak
Ingredients
- 1 medium green bell pepper (~125 g), cut into bite size pieces
- 1 medium red bell pepper (~125 g), cut into bite size pieces
- 1/2 large yellow onion (~100 g), cut into bite size pieces
- 3 cloves garlic, minced
- 4 green onions, sliced white parts, cut green parts into 1 inch pieces
- 3 teaspoons vegetable oil/canola oil, divided
- 1 1/4 lbs (20 oz) beef top sirloin steak, Cut into thin bite size strips
- 1/3 cup chicken broth
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon balsamic vinegar
- 3 tablespoons soy sauce
- 2 teaspoons pepper
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 2 tablespoons honey
Instructions
Place steak into a gallon sized freezer bag. Pound with meat mallet on flat side to tenderize. Remove from the bag and cut steak into 1/4 in strips that are 2 inches long.
In a small mixing bowl combine sugar and cornstarch, stir until no lumps remain. Add chicken broth, seasoned rice vinegar, balsamic vinegar, soy sauce, pepper, sesame oil, and honey. Stir to combine. Set aside.
Prepare peppers, onions by slicing into bite size pieces and mince the garlic. You can also prep an optional 1 tablespoon of fresh ginger if desired.
Preheat a large non-stick skillet over medium-high heat. Add 1 teaspoon of the oil. Add half of the steak so you can spread it apart and so that it has space between all the pieces of meat. Adding all the meat at once doesn't allow a good sear of the meat. Sprinkle lightly with salt as it cooks. Let the meat sear for about 1 minute, then flip and cook another 45-60 seconds. Transfer the meat to a plate. and repeat process with the last half of the steak (using another teaspoon of oil). Transfer the remaining meat to the plate.
Add the last teaspoon of oil and still over medium-high heat add the peppers, stirring occasionally for a few minutes until tender crisp (3-4 minutes). Add the green onions, garlic and optional ginger. Cook one more minute - stirring frequently.
Pour the sauce mixture into the pan and let it cook a few minutes until it thickens, add the cooked steak and stir to combine.
Serve warm. This pairs well with rice, cauliflower rice (or a combo of the two), lettuce (making lettuce wraps). Enjoy!
Notes
MFP Reference:
“Biceps After Babies Pepper Steak”
Macros for one serving (1/5 of recipe)_
Cal 338 P 25.1 gC 22.5 gF 16.8 g
PRO TIP: Serving size is 1/5 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 5 to see how many grams one serving is.
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