Chinese pepper steak recipe

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 lb. skirt steak (or flank, sirloin steak)

1 tbsp coconut aminos (or 2 tsp soy sauce)

½ tbsp fish sauce

1 tsp toasted sesame oil

⅛ tsp black pepper

¼ tsp baking soda

2-2.5 tbsp tapioca starch (or arrowroot starch)

1 ½ oz onion (thinly sliced, or shallot)

Half one whole green bell pepper (sliced to strips)

Half one whole red bell pepper (sliced to strips)

6 tbsp cilantro (finely chopped)

½ tbsp olive oil

3 tbsp coconut aminos (or 1.5 to 2 tbsp soy sauce)

1 oz garlic (grated, 7 large)

½ oz ginger (grated, 4 tsp)

1 tsp tapioca starch (or arrowroot starch)

1/8 tsp ground black pepper

Pinch coarse sea salt

1 ½ tbsp avocado oil (divided)

Directions

Marinate

Thinly slice the beef against the grain. In a bowl, marinade the beef from coconut aminos to starch. Stir-well. Set them aside in the fridge for 15-20 minutes while you prepare the vegetables.

Slice

Prepare the onion, bell peppers, and cilantro. Set the shallot and bell peppers in one bowl and cilantro in a separate bowl.

Sauce

Mix the pepper steak sauce from olive oil to salt. Set it aside ready to use.

Sear

In a well-heated large cast iron or skillet, add 1 tbsp avocado oil. Pan sear the beef over medium-high heat in one layer without disturbing for about 2 minutes or until the beef is in golden brown color. Use a spatula with a firm tip to flip and cook the other side for about 30 seconds. Off heat, set the beef aside in one bowl along with the pan juices.

Saute

You should have some oil left in the skillet, if not, add 0.5 more tbsp of oil and reheat the skill until it feels warm. Add the bell peppers and onions over medium-high heat with a pinch of salt until the peppers are crisp tender, about 2 minutes.

Combine

Add the beef along with the juice back to the pan. Stir the sauce one more time then add it to the pan. Toss everything together for about 1 minute.

Serve

Off heat. Garnish with cilantro. Serve hot or at room temperature with rice.

Nutrition

• Calories: 296 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.4 g
• Cholesterol: 71 mg
• Sodium: 592 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 0.5 g
• Total Sugars: 1 g
• Protein: 25 g