• 340 ground beef, trimmed
• 4 tsp. plus 3 tbsp. soy sauce
• 1 tbsp. rice wine
• 3 tsp. buckwheat flour
• 2 tsp. oil
• 1 large onion, sliced into strips
• 1 red capsicum, sliced into strips
• ½ tsp. black pepper
• crushed red pepper flakes, to taste

Method: Slice the beef into thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. buckwheat flour and season with freshly ground black pepper. In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. buckwheat flour then set aside. Heat 1 tsp. 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 another 2 minutes and transfer onto a plate. Add the remaining 1 tsp. of oil to the pan, add the capsicum and onions and cook for about 4-5 minutes. Place the beef back into 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. Serve with rice (not included in nutrition info per serving). Store in the fridge for up to 4 days.

Serves: 4 Prep: 5 mins Cook: 10 mins
Nutrition per serving: 187 kcal 6g Fats 12g Carbs 22g Protein