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Ingredientes
- 1 pound top sirloin or chuck steaks (about 1/2 inch thick), trimmed
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- 3 Tbsp grapeseed, safflower, canola, rice bran or other high-smoke point oil, divided
- 2 medium bell peppers, one red, one green, sliced into 1/4-inch strips
- 1/2 yellow onion, thinly sliced lengthwise (root to top)
- A dozen cherry tomatoes, cut in half, or one large tomato, roughly chopped
- 2 Tbsp chopped cilantro (optional)
- 1 Tbsp soy sauce
- 2 teaspoon sesame oil
Direcciones
- eason the steaks with salt and pepper and rub minced garlic over one side. Place the steaks between two sheets of plastic wrap. With a meat pounder, pound the steaks to a 1/4 inch thickness. Let the steaks sit for 10 minutes to absorb the flavor of the garlic. Then cut them across the grain in 1/2-inch wide strips.
- 2 Heat 2 Tbsp oil in a large skillet on high heat. Add the sliced onions and bell peppers, cook, stirring, until just barely tender, about 1-2 minutes. Remove the vegetables from the pan to a bowl and keep warm.
- Heat an additional Tbsp of oil in the skillet on high heat, until the oil is shimmering, but not smoking. Add the strips of beef let the beef brown initially, without stirring, but as soon as it is brown on one side, then stir. Cook for no more than a minute (for medium-rare). Add the peppers and onions, tomatoes, cilantro, soy sauce and sesame oil and cook for a half minute longer, stirring. Remove from heat.
- Serve alone, or with steamed rice. Salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2122g | |
| Calories 1290 | |
| Calories from Fat 567 | 44% |
| Total Fat 64.06g | 80% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 322mg | 107% |
| Sodium 1212mg | 51% |
| Potassium 5267mg | 150% |
| Total Carbs 71.61g | 19% |
| Dietary Fiber 21.4g | 71% |
| Sugars 46.22g | 31% |
| Protein 112.67g | 180% |
