Sizzling Chinese Pepper Steak with Onions Directions:
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In a medium bowl, mix 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp beef broth. Add sliced steak, toss to coat evenly, and marinate for 15 minutes.
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In a small bowl, whisk together remaining beef broth, 2 tbsp soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper; set aside.
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Heat a nonstick skillet or wok over medium-high heat. Add a few tbsp of beef broth to prevent sticking. Cook marinated steak in a single layer for 2-3 minutes until browned; remove and set aside.
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In the same skillet, stir-fry onions and bell peppers with a few tbsp beef broth for 3-4 minutes until tender-crisp. Add garlic and ginger; cook for 30 seconds until fragrant.
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Return steak to skillet. Pour in prepared sauce, stirring to combine. Simmer, add cornstarch slurry, and cook for 1-2 minutes until sauce thickens.
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Serve over cooked rice.
WW Points Calculation:
ButcherBox flank steak 1 lb: 0.00
Kikkoman Less Sodium Soy Sauce 2 tbsp + 2 tbsp: 0.00
Argo cornstarch 1 tbsp + 1 tbsp: 1.00
Vidalia onion 1 large: 0.00
Green Giant bell pepper 1: 0.00
Green Giant green bell pepper 1: 0.00
Spice World garlic 3 cloves: 0.00
Spice World ginger 1 tbsp: 0.00
Swanson beef broth ½ cup + 1 tbsp: 0.00
Lee Kum Kee oyster sauce 1 tbsp: 1.00
Kikkoman hoisin sauce 1 tbsp: 1.00
Marukan rice vinegar 1 tbsp: 0.00
Domino sugar 1 tsp: 0.00
McCormick black pepper ¼ tsp: 0.00
McCormick red pepper flakes ¼ tsp: 0.00
Total Points: 3.00
Servings: 4
Points per serving: 0.75
Nutrition Information:
Calories 290
Fat 7g
Protein 34g
Carbohydrates 20g
Sugar 6g
Sodium 680mg
I'm waiting for your comments! Enjoy!
