Dinner
Pepper Steak
Quick, flavorful, and gut-healthy. This features tender strips of beef, vibrant bell peppers, and a savory gluten-free sauce. A perfect weeknight dinner that’s both nutritious and delicious.
Yield: 2-3
Pepper Steak
A hearty and flavorful stir-fry dish featuring tender beef, colorful bell peppers, and a savory sauce, perfect for a wholesome dinner.
Ingredients
For the Beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp liquid or coconut aminos
- 1 tbsp arrowroot powder
- 1 tbsp avocado oil
For the Stir Fry
- 2 bell peppers (red, green, or yellow), sliced into strips
- 1 small head broccoli (optional)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp avocado oil
For the Sauce
- 1/3 cup liquid or coconut aminos
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp arrowroot powder
For Serving
- rice, cauliflower rice or quinoa
Instructions
- In a bowl, combine liquid aminos and arrowroot powder. Add the sliced beef and toss to coat. Let marinate for 15–20 minutes.
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2–3 minutes on each side until browned. Remove from the skillet and set aside.
- Add the remaining 1 tablespoon of avocado oil to the skillet. Stir-fry the broccoli (if using) bell peppers, onion, garlic, and ginger for 4–5 minutes, until the vegetables are tender but still crisp.
- Return the beef to the skillet. Pour in the sauce and stir to coat. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and everything is well combined.
- Serve hot over steamed rice, cauliflower rice, or quinoa.