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Nb persons: 4
|12 oz||top round beef, trimmed|
|4 teaspoons plus 3 tablespoons||soy sauce, (liquid aminos for paleo or whole30)*|
|1 tbsp||rice wine|
|3 tsp||cornstarch, (or arrowroot for paleo or whole30)|
|1 tbsp||vegetable oil|
|1 large||onion, sliced into thin strips|
|1||bell pepper, sliced into thin strips|
|1/2 tsp||black pepper|
|crushed red pepper flakes, (optional)|
Slice beef 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 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.
Heat the wok on high heat. Swirl in 2 teaspoons of the 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 teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
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