Pepper Steak

love cooking stir fry in my wok. The key to correctly making stir fry is to have all your ingredients chopped and prepped before you start to cook. Once prepped, your meal cooks in minutes on a very high flame. This is perfect served over brown rice.

ingredients

Servings: 4 • Cook Time: 10 minutes • Calories: 255 • Points: 5.5
12 oz top round beef, trimmed to 1/8" fat, prime grade
4 tsp plus 3 tbsp soy sauce
1 tbsp rice wine
3 tsp cornstarch
6 tsp vegetable oil
1 large onion, sliced into thin strips
1 bell pepper, sliced into thin strips
1/2 tsp black pepper
crushed red pepper flakes (optional)

directions

1
Slice meat 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, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
2
In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.
3
Heat the wok on high heat. Swirl in 1 tbsp 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.
4
Add remaining 2 tsp 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

Source: Dana Harris