Dump-and-Bake Chinese Pepper Steak

Ingredients

• Soy sauce

  Low sodium, Shoyu

  ½ cup or 128g

• Garlic

  Raw

  4 cloves, minced or 12g

• Brown sugar

  1 tbsp or 9g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select

  raw

  20 oz or 567g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Sweet, raw

  1 onion or 331g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Preheat oven to 450 degrees F. Spray a large, rimmed baking sheet with cooking spray (if desired, line with foil first for easy cleanup). Set aside.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger, and pepper. Set aside.
3. Place beef, bell peppers, and onion in a single layer on the prepared baking sheet.
4. Pour half of the sauce (about 1/3 cup) over top and toss to coat.
5. Roast beef and vegetables for 10-14 minutes, or until beef is cooked to desired doneness (about 145 degrees F for medium-rare). Toss with reserved sauce.
6. Garnish with sesame seeds and sliced green onions. Serve over rice, if desired.
7. (source: https://www.theseasonedmom.com/chinese-pepper-steak/)

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