Pepper Steak Stir Fry
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How Plus works- 820
- CALORIES
- 54g
- PROTEIN
- 85g
- CARBS
- 28g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 200g (7 oz) flank steak, sliced thin
- 70g (1/3 cup) white rice, dry
- 150g (1 medium) bell pepper, in strips
- 80g (1 small) onion, in wedges
- 30g (2 tbsp) soy sauce
- 8g (1 tbsp) cornflour
- 1 tbsp (12ml) sesame oil
- 9g (3 cloves) garlic, minced
- 8g (1.5 tsp) fresh ginger, grated
- 1 tsp sugar, 1/2 tsp coarse black pepper, 2 spring onions
10 ingredients, each with the gram weight the macros above were computed from.
Method
- Cook the rice: 70g to 140ml / generous 1/2 cup water, covered, 12 min, then 10 min off the heat.
- Toss the sliced steak with half the cornflour. That thin coat is what makes takeaway beef silky rather than tough.
- Mix the soy, sugar, the rest of the cornflour and 60ml / 1/4 cup water into a sauce and set it by the hob.
- Get the wok as hot as it goes. Sear the beef in the sesame oil, 90 seconds, spread out and barely moved, then tip it onto a plate.
- Stir fry the pepper and onion 3 min - they should still have bite and a little char.
- Add the garlic, ginger and black pepper for 30 seconds.
- Pour the sauce in and let it bubble and thicken for 1 min, then return the beef and any juices for a final 30 seconds.
- Serve over the rice with spring onion.
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How Plus worksTip: the cornflour on the beef before it cooks. It is one teaspoon and it is the difference between this and a chewy stir fry.
EquipmentWok, saucepan with lid, mixing bowls
KitWokSaucepan with lidMixing bowls
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KeepsFridge 2 days. The sauce thickens cold and loosens on reheating.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.