Pepper Steak Recipe (Gluten-Free, Paleo)

3 from 2 votes

Course Main Course

Prep Time 7

Cook Time 20

Total Time 27

Servings

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.