Pepper Steak (Whole30, Paleo, Gluten Free)

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Lean cuts are lower in fat; pork is often less expensive.

bell peppers

🥗Healthier: mixed bell peppers

💰Cheaper: frozen bell pepper strips

Mixed peppers provide more nutrients; frozen options are budget-friendly.

Cut flank or flap steak into thin slices against the grain.

Place the sliced beef in a bowl and marinate with water, arrowroot powder, coconut aminos, avocado oil, Umami stir fry powder, and baking soda.

Toss the beef and marinate for at least 30 minutes in the fridge.

In a separate bowl, whisk together a 1 to 1 mixture of chicken stock and all-purpose stir fry sauce, along with arrowroot powder, toasted sesame oil, and white pepper to make the sauce.

Heat a large skillet over high heat and add avocado oil when hot.

Sear the beef for about 30 seconds per side, then stir-fry until it's about 80% cooked.

Transfer the cooked beef to a plate and reduce the heat to medium-high.

Add more oil to the pan and stir-fry sliced bell peppers and onions until crisp-tender.

Add ginger and garlic to the pan and sauté until fragrant.

Return the cooked beef to the pan along with any accumulated juices.

Pour in the prepared sauce and toss everything until well coated and the sauce has thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens