Chinese Style Beef and Peppers

I don’t eat a lot of red meat but every so often I miss steak and the other night I really wanted a Chinese, so what better time to combine the two and do a steak chow mein (sort of!).

This meal is syn free, full of flavour and is faster to make than the take away can deliver!

Give it a try, although I had with egg noodles you could just as easily have rice – whatever you have to hand!

 

Ingredients

4 thin cut steaks – all visible fat removed

5 tablespoons soy sauce

3 tablespoons oyster sauce

1 teaspoon white rice wine vinegar

1 teaspoon hot sauce (optional)

2 red onions, finely chopped

5 assorted peppers, sliced

Garlic fry lite

Method

In a bowl mix the soy, oyster sauce, rice vinegar and hot sauce until it’s blended

Marinading steak for syn free Chinese beef with peppers

Cut beef into strips, removing any visible fat and add to the liquid, set to one side.  I would usually say marinade but it really doesn’t need it, the flavours are strong enough that sitting will do what you need and not overpower the meat

Chop the onions and peppers or use pre cut frozen if you have them and would prefer

Lightly spray a wok with fry lite and add the meat and soy mixture cooking over a medium/ high heat for about 5 minutes to get the meat cooking

Syn free Chinese style steak for my chow mein

Add the peppers and onions, turn the heat down and cook for another 10 minutes or so.  The veggies will soften but should still have a firmness to them and the sauce will thicken

Syn free steak sorta chow mein

Serve immediately with noodles or rice

This meal will stay good in the fridge for 2-3 days if you store it in an airtight container and can be frozen