Pepper Steak Stir Fry

I love Asian Food. I don’t think I’m authentic by any stretch of the imagination, but I think it’s good. More of a Panda Express meets Cleaner Eating. So whatever you want to call that category, this is it.

I found this recipe over at Skinny Taste.

12oz top round beef, trimmed to 1/8″ fat, prime grade
4tsp + 3TBS Soy Sauce
1TBS Rice Vinegar
3tsps Cornstarch
5tsps Vegetable Oil
1 Red Bell Pepper, sliced into strips
1/2 Large Onion, sliced into strips
1/2tsp Black Pepper

Saute Pan/Wok (I don’t have a Wok)
Rice Cooker
Mise en Place
  1. Start cooking rice in rice cooker. (I got one for my birthday and use it all the time.)
  2. Slice Pepper and Onion
  3. Slice meat into thin slices with the grain, about 1″thick
  4. In a bowl, whisk together 4tsp of Soy Sauce, 1TBS Rice Vinegar, 1tsp Cornstarch, and Black Pepper. Add to sliced beef. Whisk together first so you don’t have any lumps from the cornstarch.
  5. In a separate bowl, mis 3TBS Soy Sauce, 1TBS Water, and 2tsp Cornstarch. Set Aside
My Mise en Place looks like this, before I make my sauces:


  1. Heat your Saute Pan/Wok  on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
  2. Add remaining 2 tsp of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and stir fry about 30 seconds until slightly thickened.
  3. Serve over Rice

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