Slice the beef into thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp. of rice wine, 1 tsp. buckwheat flour and season with freshly ground black pepper.
In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. buckwheat flour, then set aside.
Heat 1 tsp 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 on to a plate.
Add the remaining 1 tsp. of oil to the pan, add the peppers and onions and cook about 4-5 minutes. Return beef to the pan, add the earlier prepared sauce and red pepper flakes (optional). Stir fry about 30-60 seconds on medium heat until slightly thickened.
Serves with rice (not included in nutrition info per serving). Garnish with sesame seeds.
Melanie has always had a keen interest in healthy lifestyles, she has completed a Bachelor of Health Science with a Major in Acupuncture, with the final months of study living in a Chinese Medicine Hospital. She is has recently completed her Cert III in Fitness and is currently undertaking her Cert IV in Fitness and holds a Certificate in Chinese Herbal Nutrition and Advanced Diploma in Chinese Herbal Medicine. Read more