Pepper Steak
Savor a hearty and flavorful Pepper Steak with a kick. This dish features lean ground beef seared to perfection, while the colorful peppers and light sauce provide a satisfying balance of protein and vegetables.
Ingredients
- 340 g round beef (trimmed)
- 4 tsp tamari
- 3 tbsp tamari
- 1 tbsp rice wine
- 3 tsp buckwheat flour
- 2 tsp coconut oil
- 1 onion (sliced into strips)
- 1 red pepper (sliced into strips)
- ½ tsp black pepper
- crushed red pepper flakes (to taste)
Instructions
- Slice the beef into thin slices. Place in a bowl and add 4 tsp of tamari, 1 tbsp of rice wine, 1 tsp buckwheat flour and season with freshly ground black pepper.
- In a small bowl, mix 3 tbsp tamari, 1 tbsp water and 2 tsp buckwheat flour, then set aside.
- Heat 1 tsp coconut oil in a pan on high heat. Add the beef and cook letting the beef brown. Transfer onto a plate.
- Add the remaining 1 tsp of coconut oil to the pan, add the peppers and onions and cook about 4-5 minutes. Place the beef back in the pan, add the prepared sauce and red pepper flakes (optional). Stir fry for about 30-60 seconds on medium heat until the sauce thickens a little.
- Serve with rice.
Notes
It’s best to limit use of tamari and rice wine.
Nutrition per serve
Calories: 277kcal | Carbohydrates: 8g | Protein: 18g | Fat: 19g | Fiber: 2g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
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