Pepper Steak

This is one of my husband's favorite meals. It's super simple, fast to make (even faster if you pre-prepare meals like I do), and delicious. I found a version of it on the Skinnytaste blog and modified it to my own. The best part about it? It's a SKINNY recipe!

Pepper Steak
Makes approx 4 servings

Ingredients
12 oz top round steak; trim fat
4 Tbsp.+ 3 Tbsp low sodium soy sauce or raw coconut aminos (soy sauce substitute)
1 Tbsp rice wine vinegar
3 tsp. cornstarch
3 tsp. sesame oil
1/2 tsp. onion powder (or 1/2 lg onion, sliced thin...I don't like it this way)
1 red bell pepper, sliced into thin strips
1 tsp. black pepper
1/2 tsp. crushed red pepper flakes (optional)

Directions

1. Slice meat into thin strips. Combine 4 Tbsp. soy sauce, rice wine vinegar, onion powder (if using versus onion), 1 tsp. of the cornstarch, black pepper, and crushed red pepper.
2. Place sliced meat into bag or dish with lid, pour mix over. Marinate at least 30 mins. I usually do this ahead of time. The longer it marinates, the better (use within 2 days)
3. Slice peppers (and onions) if using. Combine rest of cornstarch, soy sauce, and 1 Tbsp. of water in a bowl. Put aside.
4. Heat wok or large pan on high. Take 2 tsp. of sesame oil and heat. Place meat in hot pan and saute for 2-3 mins. Remove from pan.
5. Place remaining oil in pan. Once hot, cook peppers and onion for 2 mins. Add meat back into pan along with set aside sauce. Cook until thick.
6. Serve with white rice or quinoa.