Pepper Steak

Ingredients

• 12 oz top round beef, trimmed
• 4 teaspoons plus 3 tablespoons soy sauce (Chinatown)
• 1 tbsp rice wine vinegar
• 3 tsp cornstarch
• 1 tbsp vegetable oil
• 1 large onion, sliced into thin strips (5.6oz)
• 1 bell pepper, sliced into thin strips (5.7 oz)
• 1/2 tsp black pepper
• crushed red pepper flakes (optional)

Directions

1. Slice beef into thin slices cutting with the grain and cut again so the pieces are about 1 inch long. Put all the strips into a small bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine vinegar, 1 tsp cornstarch and black pepper, mix well and let marinate for 15-20 minutes.

2. Mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch in a small bowl and set aside.

3. Heat a wok or large, deep skillet on high heat. Add in 1 tbsp oil and swirl it around to cover the bottom of the pan. Add the beef spreading evenly in the pan. Cook for about 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2-4 minutes.

4. Add peppers and onions and cook about 4 to 5 minutes. Add the sauce and red pepper flakes, if using. and stir fry about 30 seconds until slightly thickened.

5. Serve over noodles, rice or angel hair pasta.

Makes 4 servings, each serving has 255 calories, 204mg sodium and 9g carbs

Original recipe found at www.skinnytaste.com/pepper-steak, adapted for low sodium.

Nutrient calculations done using CalorieKing