For the Marinade
For the Stir-Fry
Slice the Ribeye Steak into cubes. Mix the sliced steak with rice wine, light soy sauce, sesame oil, ½ tsp. salt, and beef bouillon. Allow it to marinate for 10 minutes.
Heat the butter in a wok over HIGH heat. Add the marinated beef and sear all sides.
Add garlic, red bell pepper, and green bell pepper. Stir-fry for about 2 minutes until the veggies begin to soften and the beef is charred.
Add black pepper and remaining salt, mix.
Serve the beef stir-fry hot over steamed rice, dressed with green onions.
200 Calories; 116 Calories from fat; 13 g Total Fat (5.8 g Saturated Fat; 4.5 g Monounsaturated Fat); 60.8 mg Cholesterol; 1268.2 mg Sodium; 29.5 g Total Carbohydrate; 1.1 g Dietary Fiber; 17.5 g Protein; 2.6 mg Iron; – mg Potassium; 0.2 mg Thiamin; 0.12 mg Riboflavin; 6.5 mg Niacin (NE); 0.5 mg Vitamin B6; 0.9 mcg Vitamin B12; 3.4 mg Zinc; 24.2 mcg Selenium; 59.4 mg Choline.
This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Selenium and Zinc. It is a good source of Thiamin and Choline.