Pepper Steak
Quick, simple, tasty dinner anyone? Prepare in bulk and store for up to 4 days in the fridge.
Servings Prep Time
4serves 5minutes
Cook Time
Servings Prep Time
4serves 5minutes
Cook Time
  • 340grams round beeftrimmed
  • 4tsp soy sauce
  • 3tbsp soy sauce
  • 1tbsp rice wine
  • 8grams buckwheat flour
  • 2tbsp coconut oil
  • 2 spring onionssliced into strips
  • 1 red bell pepperseeds removed, cut into strips
  • 5grams pepper
  • chili flakesto taste
  • sesame seedsto garnish
  1. 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.
  2. In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. buckwheat flour, then set aside.
  3. 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.
  4. 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.
  5. Serves with rice (not included in nutrition info per serving). Garnish with sesame seeds.
  6. Store in the fridge for up to 4 days.