| Ingredient |
Amount |
Calories |
| Onions |
150g |
60kcal |
| Peppers, raw, green, sweet |
150g |
30kcal |
| Vegetable oil |
15g |
133kcal |
| Cornstarch |
8g |
30kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
30g |
17kcal |
| Sauce, oyster, ready-to-serve |
15g |
8kcal |
| Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw |
250g |
450kcal |
| Soup, beef broth bouillon and consomme, canned, condensed |
120g |
13kcal |
Recipe Instructions:
Ingredients:
1 beef steak (such as sirloin or ribeye), thinly sliced: Approximately 250 grams
1 bell pepper, sliced: Approximately 150 grams
1 onion, sliced: Approximately 150 grams
2 tablespoons soy sauce: 30 grams
1 tablespoon oyster sauce (optional): 15 grams
1 tablespoon cornstarch: 8 grams
1/2 cup beef broth or water: 120 grams (if using water)
1 tablespoon vegetable oil: 15 grams
Salt and pepper to taste
Instructions:
Prepare the Sauce:
In a bowl, mix soy sauce, oyster sauce (if using), cornstarch, beef broth or water, salt, and pepper. Stir until cornstarch is dissolved.
Stir-Fry the Beef:
Heat vegetable oil in a skillet or wok over medium-high heat.
Add thinly sliced beef and stir-fry for 2-3 minutes until browned. Remove beef from skillet and set aside.
Cook the Vegetables:
In the same skillet, add sliced bell pepper and onion.
Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Combine and Cook:
Return the cooked beef to the skillet.
Pour in the prepared sauce mixture.
Finish Cooking:
Cook for another 2-3 minutes until the sauce thickens and coats the beef and vegetables.
Serve:
Serve the Pepper Steak hot as your OMAD meal.
It is traditionally enjoyed with steamed rice or noodles.
