Chuck Flap Chop Steak

Name: Chuck Flap Chop Steak
Yield: 666 g
Ingredients: minced garlic 4 g; yellow bell pepper 116 g; chuck flap steak 233 g; date cherry tomato 151 g; onion 54 g; double-strength apple vinegar 1 ml; Trusweet Allulose 6 g; dark soy sauce 3 ml; Low Sugar Ketchup 17 g; Low-Calorie BBQ Sauce 21 g; Kirkland Signature Extra Virgin Olive Oil 30 ml; olive oil 30 g

Difficulty EASY 1,309 kcal

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Ingredients

Main ingredients

minced garlic 4 g
yellow bell pepper 116 g
chuck flap steak 233 g
date cherry tomato 151 g
onion 54 g
double-strength apple vinegar 1 ml
Trusweet Allulose 6 g
dark soy sauce 3 ml
Low Sugar Ketchup 17 g
Low-Calorie BBQ Sauce 21 g
Kirkland Signature Extra Virgin Olive Oil 30 ml
olive oil 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 32.15 g 10%

Protein 65.06 g 20%

Fat 99.2 g 70%

Serving size 666g

Cooking steps

1

Cut the chuck flap steak into bite-sized pieces.
2

Chop the onion, bell pepper, and broccoli into pieces easy to eat.
3

Season the chuck flap steak with salt and pepper.
4

Heat olive oil in a pan and sear the steak pieces on high heat until browned on both sides.
5

Push the beef to one side, add the vegetables, and stir-fry.
6

Stir-fry beef and vegetables together, add oyster sauce, ketchup, and steak sauce, and mix well.
7

Once everything is cooked through, turn off the heat. Finished!

Chuck Flap Chop Steak

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