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Pepper Steak

Servings: 2


INGREDIENTS

  • 300 g (10 ½ oz) steak - cut against grain into thin small rectangles
  • 30 g (2 tbsp) of sugar free tamari – can reduce to 1 tbsp if very salty
  • 3 g (1 tsp) garlic powder
  • 1 ½ g (¼ tsp) salt – ground fine - can omit if tamari is salty
  • 1 g (½ tsp) black pepper
  • 41 g (3 tbsp) olive oil
  • 18 g (1 tbsp) ginger – grated
  • 55g (1/3 cup) yellow/white onion – cut largest pieces into 1 ½ inch squares
  • 110 g (3/4 cup) red bell peppers /capsicum cut into bite size pieces – cut into 1 ½ inch squares
  • 110 g (3/4 cup) green bell peppers/capsicum – cut into 1 ½ inch squares
  • 160 g (2/3 cup) of water – divided
  • 2 g (½ tsp) glucomannan
  • OPTIONAL: 1 tsp - Vegetable stock powder

DIRECTIONS

  • 1.   Cut up the onion, red and green bell peppers into 1 ½ inch or about 3.8 cm squares. Set aside

  • 2.   Cut beef into thin steaks. With a meat mallet, gently pound to evenly thin out the steak. Cut into 1 ½ inch strips and then cut the strips into 1 ½ inch or 3.8 cm squares. Place into a small bowl. Season with salt (optional or to taste), pepper, garlic powder, sugar free tamari. Toss well and let marinate on counter for 10 minutes

  • 3.   Place wok or skillet on stovetop set to medium heat, add 2 tbsp (30 ml) oil. When the oil is sizzling transfer the marinated steak pieces into the wok or skillet in a single layer. Sear for about 1 ½ to 2 minutes on the first side, then flip and sear the other side for about 1 minute. Toss a couple of times and then remove the meat with a slotted spoon. Transfer to a bowl and set aside. Repeat the same step with the second batch of meat

  • 4.   To the wok add one more tablespoon of oil. When sizzling, toss in the grated ginger and fry for about 1 minute. Drop in the squares of onion, red and green bell pepper. Toss and add 1/3 cup of water. Sauté the vegetables for a couple of minutes then add 1 tbsp of tamari and glucomannan. Toss well as you cook for about 2 minutes. Add the second 1/3 cup of water and sprinkle the optional vegetable stock powder. Toss as you cook for one minute

  • 5.   Put the beef back into the wok and toss as you cook for 2 more minutes. Immediately transfer to a serving bowl to prevent over cooking. Serve while hot

MACRONUTRIENTS CHART


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  • author By Angela Wilkes
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  • Cuisine: Asian
  • Category: Beef
  • Created: March 11, 2023

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