Chile Peppered Steak


I was supposed to make this recipe last night, but the meat didn't dethaw in time, so we gave up and ate McDonald's. Yeah, healthy, I know. So, today started day 1 of eating healthy and Tom's family weight loss challenge. They are all weighing themselves in weekly and exercising for the next 10 weeks. Whoever loses the most amount of weight wins the money that they put in at the beginning of the challenge.

I didn't join the challenge mostly because of money reasons, but I figured I would just end up disappointed if I didn't win and that would un-motivate me to keep exercising.

So, onto the recipe.

Chile Peppered Steak
Adapted from: The Abs Diet book
Servings: 4
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    • 1 tbsp. olive oil
    • 2 carrots, sliced
    • 1 cup chopped broccoli
    • 1 jalapeno pepper, seeded and diced
    • 1 green chile pepper, seeded and diced
    • 1 lb. flank steak, cut into strips
    • 1/3 cup stir fry sauce
    • 2 cups cooked brown rice

1. Heat the oil in skillet over medium high heat. Add in broccoli and carrots and cook until tender, about 5-8 minutes.
2. Then add the peppers and steak to the vegetables. Cook 5-7 minutes more, or until the meat is cooked through. Stir in the stir-fry sauce. Serve over prepared rice.

This recipe tastes like Chinese food, but its way healthier because it doesn't include any MSG. Honestly, the recipe reminds me of Hunan or Schezuan beef. The original recipe calls for 2 jalapenos and two cayenne peppers, but I definitely don't recommend it unless you're really stuffy and have a tongue of steel. This was just spicy enough to have some kick to it but not be overpowering. So, simple, quick and healthy! Not bad at all!

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