Spicy beef & pepper stir fry
620 cals, 47p, 12c, 40f (per meal)
4 dash (1g)
1 tsp (3g)
2 clove(s) (6g)
4 tbsp (60mL)
2 tbsp (30mL)
4 inch (2.5cm) cube (20g)
2 medium (4-1/8" long) (30g)
1 medium (196g)
2 large (328g)
14 oz (397g)
1
Season sliced steak with the chinese five spice powder, crushed red pepper flakes, and some salt and pepper.
2
Heat only half of the oil in skillet over medium heat. Add peppers and zucchini and cook for about 3-5 minutes until somewhat softened. Transfer vegetables to a plate and set aside.
3
Heat remaining oil over medium-high heat and add the steak. Sear for about 30 seconds on each side or until cooked to your liking. Transfer steak to a plate and set aside.
4
Add ginger and garlic to the skillet and cook until fragrant, 1 minute. Add soy sauce and a splash of water and bring to a simmer; cook until the sauce thickens slightly.
5
Return meat and vegetables to the skillet and add the green onions. Stir and cook for about 2 minutes until warmed through and coated by the sauce. Serve.