Tender slices of beef, crisp bell peppers, and sweet onions come together in this quick and flavourful Pepper Steak stir-fry. Coated in a silky soy-based sauce with just the right kick of peppery heat, it’s a dish that feels both comforting and fresh. Perfect for busy weeknights, this recipe delivers big flavour in under 30 minutes and pairs beautifully with a simple bowl of rice.
Serves 4
INGREDIENTS:
340g round beef, trimmed
4tsp plus 3Tbsp soy sauce
1Tbsp rice wine
3tsp buckwheat flour
2tsp coconut oil
1 large onion, sliced into strips
1 red capsicum, sliced into strips
½ tsp black pepper
crushed red pepper flakes, to taste
METHOD:
Slice the beef into thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tablespoon of rice wine, 1 teaspoon of buckwheat flour and season with freshly ground black pepper.
In a small bowl, mix 3 tablespoons of soy sauce, 1 tablespoon of water and 2 tsp. buckwheat flour, then set aside.
Heat 1 teaspoon of oil in a pan on high heat. Add the beef and cook for around 20 seconds letting the beef brown. Next, stir the meat, cooking another 2 minutes and transfer onto a plate.
Add the remaining 1 teaspoon of oil to the pan, add the peppers and onions and cook about 4-5 minutes. Place the beef back into the pan, add the prepared sauce and red pepper flakes (optional). Stir fry for about 30-60 seconds on medium heat until slightly thickened.
Serve with rice (not included in nutrition info per serving).
Store in the fridge for up to 4 days.