Ingredients

• round beef (trimmed) - 12 oz. (340g)
• soy sauce - 4 tsp. plus 3 tbsp.
• rice wine vinegar - 1 tbsp.
• buckwheat flour - 3 tsp.
• coconut oil - 2 tsp.
• large onion - 1 (sliced into strips)
• red bell pepper - 1 (sliced into strips)
• black pepper - ½ tsp.
• crushed red pepper flakes - to taste

Preparation Instructions

1. Slice the beef into thin slices. Place in a bowl and add 4 teaspoons 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 teaspoons of 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 for another 2 minutes and transfer on to a plate.

4. Add the remaining 1 teaspoon of oil to the pan, then add the peppers and onions and cook for about 4-5 minutes. Return the beef to the pan, and 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.