Description
This nutrient-dense pepper steak stir-fry is a high-protein dinner solution designed to fuel your body efficiently. Featuring lean flank steak seared to perfection and tossed with vibrant bell peppers in a savory, non-alcoholic glaze, this meal is as healthy as it is flavorful. Served over a light bed of riced cauliflower, it provides a satisfying, restaurant-quality experience in under 30 minutes, helping to maintain stable blood glucose levels while delivering 32g of essential protein per serving.
Ingredients
8 oz flank steak, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 garlic cloves, minced
0.5 cup low-sodium soy sauce
0.25 cup brown sugar
2 tsp sesame oil
1 tsp ginger, minced
1 tbsp Sriracha
1 tbsp cornstarch
8 oz riced cauliflower
2 tbsp olive oil (divided)
Instructions
Whisk the low-sodium soy sauce, brown sugar, sesame oil, garlic, ginger, Sriracha, and cornstarch in a small bowl until smooth.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the sliced bell peppers and cook for 3 minutes until crisp-tender; remove from pan.
Add the remaining tablespoon of olive oil to the pan and heat to high.
Add the sliced flank steak in a single layer and sear for 2 minutes per side until browned.
Return the peppers to the skillet and pour in the sauce mixture.
Allow the sauce to bubble and thicken for 1-2 minutes while stirring to coat the meat and vegetables.
Serve immediately over warm riced cauliflower.
Notes
Ensure the steak is sliced against the grain for maximum tenderness. If you prefer more spice, increase the Sriracha to your liking. Keep the heat high during the searing process to achieve the best flavor. Stir-fry is best served immediately for optimal texture.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir-fry
- Cuisine: Asian-Inspired