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5 from 1 vote

Pepper Steak Recipe (Gluten-Free, Paleo)

Course Main Course
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 5
Calories 402kcal
Author Mommypotamus


  • 1 tbsp arrowroot powder (level)
  • ½ cup coconut aminos
  • 1 ½ lbs sirloin steak (cut into thin strips)
  • ¼ tsp sea salt
  • 1/8 tsp black pepper
  • 3 bell peppers (any color, cut into 1/4-inch thick strips)
  • 1 large onion (cut lengthwise into 1/4-inch-thick sections)
  • 3 garlic cloves (minced)
  • 3-4 tbsp coconut oil (you can sub ghee or avocado oil - I prefer refined coconut oil rather than virgin for this recipe because the flavor is more mild)
  • 2-3 cups cooked white rice or cauliflower fried rice (optional)


  • Place coconut aminos and arrowroot powder in a small cup and set aside.
  • Sprinkle steak with salt and pepper.
  • In a large pan (I use my well-seasoned cast iron skillet), heat 2 tablespoons of oil/ghee over medium/high heat. Add half of the steak and cook until browned on all sides but still pink in the center. Remove steak and place it in a bowl, then add the remaining steak - and one additional tablespoon of oil if needed - then repeat the process.
  • After you transfer the second batch of meat to the bowl, add another tablespoon of oil to the pan along with the bell peppers, onion and garlic. Stir-fry over medium heat for 6-8 minutes.
  • Add the meat back in to the pan. Whisk the ingredients in your cup and pour them over the meat/veggies. Bring the liquid to a simmer and let it cook for 2 minutes, stirring often. Remove from heat and serve with white rice or cauliflower fried rice.


Calories: 402kcal | Carbohydrates: 31g | Protein: 33g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 741mg | Potassium: 677mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2236IU | Vitamin C: 93mg | Calcium: 58mg | Iron: 3mg