Pepper beef stir-fry only takes 25 minutes from start to finish, including prep. This dish is extremely tasty and so easy to make. This pepper beef stirfry recipe is for meal prep but can easily be served as a regular meal if you prefer. Please enjoy.
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Makes – 5 Containers (750ml)
Ingredients –
Jasmine Rice –
400g (14.1oz) – Jasmine Rice, Washed
600ml (600g) – Cold Water
1 – Stalk Lemongrass, Bruised (Optional)
4 – Kaffir Lime Leaves (Optional)
Salt To Taste
Pepper Beef Stir Fry –
4 tsp (20ml) – Peanut Oil, Divided (See Notes Below For Allergies)
1 – Red Bell Pepper (Capsicum)
1 – Green Bell Pepper (Capsicum)
3 – Bunches Baby Bok Choy, Chopped & Leaves Separated
600g (1.32lbs) – Beef Fillet or Protein Of Choice, Stripped
20g (0.7oz) – Ginger, Peeled & Minced
5 – Garlic Cloves, Minced
Salt To Taste (Optional)
Chilli Soy Sauce –
1/2 Cup (125ml) – Low Sodium Soy Sauce
30g (1.06oz) – Brown Sugar
2 Tbsp (30g) – Sriracha Sauce or Chilli Sauce of Choice
2 tsp (10ml) – Toasted Sesame Oil
1 1/2 Tbsp (12g) – Corn Flour
30 Cracks Black Pepper
Salt To Taste (Optional)
Recipe Notes –
If you have allergy concerns, peanut oil can be replaced with any neutral flavoured oil.
If you want to cut costs with this recipe, chicken breast or thigh is a great substitute. To cook it, sear it for 3 minutes in batches. Seafood is also another great option but this can be pricey.
You can double the sauce if you are feeling a little bit saucy. Of course though, this will increase the macros levels.
To store, place the containers in the fridge for up to 4 days. It’s best to freeze if you know you’re not going to eat them straight away. They can be placed in the freezer for up to 4 months. Thaw in the fridge overnight before reheating.
To reheat, place in the microwave or in a pan over medium heat. If doing so in a microwave, do so in bursts mixing between each one.
#lowcaloriemealprep #mealprep #stirfry
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