"Biggest Loser" Chef Devin Alexander's Recipe for Chinese Pepper Steak

Devin Alexander's Chinese Pepper Steak
Makes: 6 servings

Ingredients:

• 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

Directions:

• 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.

Calories per Serving: 192

Recipe taken from Devin Alexander's THE MOST DECADENT DIET EVER!
Copyright © 2008 by Devin Alexander published by Broadway Books, a division of
Random House Inc.
www.devinalexander.com