Whole30 Peppered Steak Stir-Fry | The Defined Dish

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a lower-sodium option.

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: flank steak

Chicken breast is leaner, while flank steak is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is budget-friendly.

Place the flank steak on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet (or the bottom of a heavy skillet) pound the steak as thinly as possible. Discard the parchment paper, and using a good knife, cut the steak into 1.5 inch cubes. Now, depending on your cut of meat and how well you pounded your steak-- you’ll likely have some cubes that are much thicker than others. With the thicker pieces of steak, I like to take my knife and slice it lengthwise to create thinner pieces of steak-- so that each piece of meat is about ¼ inch thickness and 1.5 inches large.

Place the steak in a large bowl and add the avocado oil, coconut aminos, salt and tapioca and toss until very well coated. Set aside to marinate for at least 15 minutes.

Place the peppercorns in a zip top bag and using a meat mallet or the bottom of a heavy skillet-- pound until coarsely ground.

Place the coarse peppercorns in a medium bowl with the coconut aminos, beef broth, rice vinegar, fish sauce, garlic, ginger, garlic powder, and cayenne. Whisk until well combined and set aside.

Heat the avocado oil in a large non-stick skillet over medium-high heat. Working in batches so as to not overcrowd the pan, add the steak in a single layer to the skillet and cook until golden brown on each side, about 2 minutes per side. Transfer the browned steak to a plate and continue to brown the steak, add 1 tbsp of avocado oil in between batches as needed, until all the steak is browned and set aside.

Add the bell peppers and onions to the skillet and cook, stirring, until they are slightly tender, 3 to 4 minutes.

Pour in the pepper-garlic sauce and cook, stirring often, so that the sauce begins to reduce, 1 to 2 minutes.

Add the steak, and any of its juices, back into the skillet and cook, tossing the steak in with the sauce until it is well coated in the sauce and the sauce is thick, 2 to 3 more minutes. Remove from the heat and continue to toss the steak, until the sauce is glossy, 2 to 3 more minutes.

Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens