Pepper Steak Stir Fry (Skinny Taste)

Marinade:
1 tbsp soy sauce, reduced sodium
1 tbsp rice wine or white vinegar
1 tsp cornstarch
1/2 tsp black pepper

12 oz top round beef, or stir-fry beef 1" slices
1 1/2 tbsp vegetable oil
1 large onion, sliced into thin strips
2 bell pepper, sliced into thin strips
crushed red pepper flakes (optional)

Sauce (doubled):
6 tbsp soy sauce, reduced sodium
3 tbsp water
4 tsp cornstarch

Easier if everything's all ready cut & sliced ahead of time.

Slice meat into thin slices with the grain, cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.

In a small bowl, mix 6 tbsp soy sauce, 3 tbsp water and 4 tsp cornstarch. Set aside.

Heat the 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.

Add remaining 1/2 tbsp of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JENG83.