pepper steak {made easy}

Pepper Steak

12 oz top round beef
4 tsp plus 3 tbsp soy sauce
1 tbsp rice wine
3 tsp cornstarch
5 tsp vegetable oil
1 large onion, sliced into thin strips
1 bell pepper, sliced into thin strips
1/2 tsp black pepper

Slice meat into thin strips across the grain about 1" long.



Place beef strips in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.

In a separate small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

Heat a saute pan (or wok) on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer beef strips to a plate.



Add remaining 2 tsp of oil to the pan, add peppers and onions and cook about 2 minutes. Return beef to the pan, add the rest of the sauce and stir fry about 30 seconds until slightly thickened.



Serve over rice with a hearty dry red wine.



adapted from:
Gina's Weight Watcher Recipes
Calories: 235.3 • Fat: 8.9 g • Protein: 35.4 g • Carb: 11.8 g • Fiber: 1.2 g