Pepper Steak Stir Fry Meal Prep
This Pepper steak meal prep is divine. It makes for a delicious and balanced meal prep that will leave you feeling satisfied for hours. The steak serves as the protein, the peppers and onions offer fiber and nutrients, and the rice will provide you with complex carbohydrates that will leave you feeling energized.
Equipment
- 1 Large Wok
- 2 Small bowls
- 4 Glass Bento Box Containers
Ingredients
For the Main Dish:
- 1 Pound Shaved Beef Steak
- 2 Tablespoon Olive Oil Divided
- ½ Teaspoon Salt Divided
- ½ Teaspoon Pepper Divided
- 1 Teaspoon Garlic Powder Divided
- 1 Large Red pepper Largely Diced
- 1 Large Green Pepper Largely Diced
- 1 Large Onion Largely Diced
For the Sauce:
- 1 Teaspoon "Better Than Bouillon" Beef Base
- 1 Cup Hot Water
- 3 Large Cloves Fresh Garlic Minced
- 1 Inch Fresh Ginger Peeled and Grated
- 1 Tablespoon Honey
- ¼ Cup Soy Sauce
- 2 Tablespoons Corn Starch
- 2 Tablespoons Cold Water
Instructions
- Begin by preparing your vegetables (washing, peeling, and largely dicing as described in the ingredients list).
- In a small bowl, add 1 teaspoon of your "better than bouillon" beef base followed by 1 cup of hot water. Stir until the base has dissolved into the hot water. To that same small bowl, add your fresh minced garlic, fresh grated ginger, honey and soy sauce and set aside.
- In another small bowl or container, add your corn starch and cold water. Mix until the corn starch dissolves and set aside.
- Add a tablespoon of olive oil to a large pan on medium high heat. Then add in your shaved beef steak. Season with ¼ teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of garlic powder. Stir until the seasonings are well distributed and cook your steak through or until the pink is gone. Once your steak is cooked through, remove the pan from heat. Then remove the meat from the pan and place it on a plate and set it aside.
- In your large wok, add in an additional tablespoon of olive oil then add in your onions and peppers. Season with an additional ¼ teaspoon of salt. ¼ teaspoon of pepper and ½ teaspoon of garlic powder. Stir until all the seasonings are well distributed and cook your vegetables through until they begin to soften and the onions become translucent.
- Once your vegetables are cooked through, add your steak back in followed by the sauce you made earlier. Let that simmer for 2-3 minutes until the meat begins to warm back up and the garlic in the sauce becomes fragrant. Make sure not to let your sauce boil. If it begins to boil, lower your heat. Add in your cornstarch slurry. Stir until the slurry is well distributed, it may take a couple of minutes before your sauce begins to thicken. Once your sauce is thickened, remove the wok from heat.
- If you are making this meal for dinner, serve a portion with some white or brown rice! If you are making this for a meal prep, let the pepper steak cool down then pre-portion into four air tight glass containers along with a serving of white or brown rice (stored separately) and place in the fridge for up to 7 days.
Notes
The nutrition information does not contain the nutrition facts for the white or brown rice that I recommend serving with the meal.
Nutrition
Calories: 357.86kcalCarbohydrates: 13.44gProtein: 25.03gFat: 23.14gSaturated Fat: 8.11gCholesterol: 69.17mgSodium: 1170.57mgFiber: 0.97gSugar: 5.8g
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