Pepper Steak

1. Slice the beef into thin slices. Place in a bowl and add 4

tsp. of soy sauce, 1 tablespoon of rice wine, 1 teaspoon

of buckwheat flour and season with freshly ground black

pepper.

2. In a small bowl, mix 3 tablespoons of soy sauce, 1

tablespoon of water and 2 tsp. buckwheat flour, then set

aside.

3. Heat 1 teaspoon of oil in a pan on high heat. Add the

beef and cook for around 20 seconds letting the beef

brown. Next, stir the meat, cooking another 2 minutes

and transfer onto a plate.

4. Add the remaining 1 teaspoon of oil to the pan, add the

peppers and onions and cook about 4-5 minutes. Place

the beef back into the pan, add the prepared sauce and

red pepper flakes (optional). Stir fry for about 30-60

seconds on medium heat until slightly thickened.

5. Serve with rice (not included in nutrition info per

serving).

6. Store in the fridge for up to 4 days.