Skirt Steak Chop Steak

Name: Skirt Steak Chop Steak
Yield: 451 g
Ingredients: Cooking Wine 5 g; Korean Minced Garlic, Clean Squeeze Bottle 8 g; Allulose Syrup 5 ml; Low Sugar Oyster Sauce 10 g; Low Calorie Tomato Ketchup 8 g; Low Calorie Barbecue Sauce 30 g; King Oyster Mushroom 100 each; Yellow Bell Pepper 55 g; Red Bell Pepper 55 g; Onion 25 g; Skirt Steak 150 g

428 kcal

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Ingredients

Main ingredients

Cooking Wine 5 g
Korean Minced Garlic, Clean Squeeze Bottle 8 g
Allulose Syrup 5 ml
Low Sugar Oyster Sauce 10 g
Low Calorie Tomato Ketchup 8 g
Low Calorie Barbecue Sauce 30 g
King Oyster Mushroom 1 each
Yellow Bell Pepper 55 g
Red Bell Pepper 55 g
Onion 25 g
Skirt Steak 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 32.21 g 27%

Protein 36.19 g 31%

Fat 21.97 g 42%

Serving size 451g

Cooking steps

1

Cut the skirt steak into bite-sized pieces.
2

Cut the onion, bell peppers, and broccoli into bite-sized pieces.
3

Heat olive oil in a pan and sear the skirt steak over high heat.
4

Once the surface of the meat is cooked, add the vegetables and stir-fry together.
5

Season with salt and pepper.
6

Add steak sauce and a little butter, and stir-fry until well combined.
7

Plate and serve.

Skirt Steak Chop Steak

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