Chinese take-out is a comfort food favorite for many and a danger zone when trying to eat healthy. Biggest Loser’s Chef Devin Alexander’s redo of the classic Chinese Pepper Steak is packed with protein and veggies and sure to satisfy your Chinese food cravings!
- 1 1/2 pounds trimmed top round steak, cut into 1/2-inch-thick strips
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3 1/2 teaspoons extra virgin olive oil, divided
- 1 1/2 cups 1/2-inch-wide, 2-inch-long sweet onion strips
- 1 1/4 cups 1/2-inch-wide, 2-inch-long green bell pepper strips (about 1 large pepper); Optional (red bell pepper)
- 1 teaspoon minced fresh garlic
- 2 cups canned crushed tomatoes
- 1 1/2 tablespoons low-sodium soy sauce
- Place the steak in a medium bowl.
- Add the black pepper, garlic powder, and salt. Toss to season the steak evenly. Let stand for 10 minutes.
- Place a large nonstick saucepan over high heat. When the pan is hot, put in 1 teaspoon olive oil.
- Add half of the steak and brown it on all sides, 1 to 2 minutes per side. Remove from the pan.
- Add another teaspoon of olive oil, then the remaining steak. Brown that on all sides. Remove from the pan.
- Turn the heat to medium, and then add the remaining 1 1/2 teaspoons olive oil, onion, bell pepper, and garlic.
- Cook, stirring occasionally, until just tender, about 5 minutes.
- Return the steak to the pan, and then stir in the tomatoes and soy sauce.
- Turn the heat back to high. When the liquid reaches a boil, cover the pan and turn the heat to low. Simmer, stirring occasionally, until the meat is tender enough to fall apart with a fork, about 11/2 hours.
- Serve immediately, or refrigerate in an airtight container for up to 3 days.
Makes 6 Servings.
Calories per serving: 192