Pepper Steak

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 5 mins

Cook: 10 mins

Nutrition per serving:

187 kcals 6g Fats

12g Carbs 22g Protein

  • Dairy / Gluten Free

  • High Protein (over 20g per serving)

  • Low Carb (under 20g per serving)

  • Meal Prep / Freezer Friendly


  • 12 oz. (340g) round beef, trimmed

  • 4 tsp. plus 3 tbsp. soy sauce

  • 1 tbsp. rice wine

  • 3 tsp. buckwheat flour

  • 2 tsp. coconut oil

  • 1 large onion, sliced into strips

  • 1 red bell pepper, sliced into strips

  • 1/2 tsp. black pepper

  • crushed red pepper flakes, to taste


  1. In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. buckwheat flour, then set aside

  2. Heat 1 tsp oil in a pan on high heat

  3. Add the beef and cook for around 20 seconds letting the beef brown

  4. Next stir the meat, cooking another 2 minutes and transfer on to a plate

  5. Add the remaining 1 tsp. of oil to the pan, add the peppers and onions and cook about 4-5 minutes

  6. Return beef to the pan, add the earlier prepared sauce and red pepper flakes (optional)

  7. Stir fry about 30-60 seconds on medium heat until slightly thickened

Serve with rice (not included in nutrition info per serving)

Store in the fridge for up to 4 days.

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© 2019 by Jade Mottley.