SPICY PEPPER BEEF
6 tablespoons soy sauce
1/4 teaspoon pepper
2 pounds top sirloin steak, sliced thinly across the grain
3 tablespoons oil, divided
1 teaspoon fresh ginger, grated
1 teaspoon crushed red pepper
2 green bell peppers, julienned
1 red bell pepper, julienned
1 medium onion, sliced thin, 4 ounces
1 teaspoon granular Splenda
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sesame oil
1/2 teaspoon xanthan gum, optional
Put the sliced beef in a zipper bag and add the marinade. Marinate in the refrigerator at least 30 minutes or up to 1 hour.
Heat 2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add the ginger and crushed red pepper. Cook and stir 5 seconds. Add the beef and marinade. Stir-fry just until the meat is no longer pink, about 1-2 minutes. Remove the beef and keep warm. Add the peppers and onions to the pan with the remaining tablespoon of oil. Cook until tender-crisp, 1-2 minutes. Return the beef to the pan; stir in the Splenda, salt, pepper and sesame oil. If you would like to thicken the sauce, push the meat and peppers to one side of the pan. Sprinkle the xanthan gum over the meat. Quickly stir it in and toss everything together. The sauce should thicken by serving time without further cooking.
Makes about 6 servings
Do not freeze
Per Serving: 300 Calories; 16g Fat; 32g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
This recipe is from Low Carb Luxury. I added some onion simply because I thought it could use some. I also used 2 pounds of steak instead of the 1 1/2 pounds called for because that's what was in the package that I bought. To save money, I only used one red bell pepper instead of two. I like this dish very much. The black pepper gives the sauce a unique flavor and the red pepper flakes give it a little kick of heat. Try not to cook the steak too long or it may get tough. Click the photo to see a close-up.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.