Pepper Steak (Whole30, Paleo, Gluten Free)
Craving a satisfying and healthy meal? Try my Whole30 and gluten-free version of a Chinese takeout classic, pepper steak stir-fry! Loaded with tender beef and peppers, this easy recipe uses my All-Purpose Stir-Fry sauce to make an umami-packed brown sauce!
Servings: 4
Ingredients
- 1¼ pound flank steak or flap steak
- 2 tablespoons water
- 2 tablespoons arrowroot powder, divided
- 3 tablespoons avocado oil, divided
- 1 tablespoon coconut aminos
- ¾ teaspoon Umami Stir Fry Powder or Diamond Crystal kosher salt
- ¼ teaspoon baking soda
- ½ cup chicken broth low sodium or unsalted
- ½ cup All-Purpose Stir-Fry Sauce
- ½ teaspoon toasted sesame oil
- ⅙ teaspoon ground white pepper
- 1 small green bell pepper, cored, seeded, and sliced into thin slices
- 1 small red bell pepper, cored, seeded, and sliced into thin slices
- 1 medium onion, thinly sliced
- 1 teaspoon minced fresh ginger
- 3 garlic cloves, chopped
Instructions
- First, cut the flank steak in half or in thirds along the grain (with the muscle fibers). Then, cut the steak pieces against the grain into thin ¼-inch strips.
- In a large bowl, combine the sliced beef with 2 tablespoons water, 1 tablespoon arrowroot powder, 1 tablespoon avocado oil, coconut aminos, Umami Stir-Fry Powder, and baking soda. Toss well and marinate for at least 30 minutes or overnight in the refrigerator.
- In a small bowl or measuring cup, whisk together the chicken broth, All-Purpose Stir-Fry Sauce, 1 tablespoon arrowroot powder, toasted sesame oil, and white pepper. Set aside.
- Heat a large skillet or wok over high heat until smoking. Add 1 tablespoon avocado oil to coat the skillet.
- Sear the beef on both sides, about 30 seconds per side. Then, stir-fry the beef until it’s about 80% cooked. Transfer it to a plate.
- Reduce the heat to medium-high. Add the remaining tablespoon of avocado oil to the empty pan. Toss in the bell peppers and onions and stir-fry for 1 minute or until crisp tender.
- Next, add the ginger and garlic and sauté until fragrant, about 30 seconds.
- Add the cooked beef along with any accumulated juices back into the pan.
- Whisk the sauce and add it to the pan. Cook, tossing well, until the sauce has thickened and coats the beef and vegetables. Serve!
Video
Notes
TIPS FOR THE BEST PEPPER STEAK
- Prep your ingredients ahead of time! Stir-fries cook quickly so be sure to have all of your ingredients chopped and measured out right next to your skillet or wok.
- Prep the beef correctly! If you want tender beef that isn’t overly chewy, make sure you cut it thinly across the grain—and marinate your beef with the baking soda for at least 30 minutes.
- Always have some of my All-Purpose Stir-Fry Sauce and Umami Stir-Fry Powder on hand! Both of these flavor boosters make this dish taste ultra-amazing, and this dynamic duo on hand can save meal time EVERY NIGHT. The sauce only takes a few minutes to shake up and you can grab my Umami Stir-Fry Powder on Amazon, iHerb (worldwide shipping), or from The Spice Lab. Or, if you prefer making the seasoning salt yourself, the recipe is on page 43 of our green cookbook!
Nutrition
Calories: 390kcal | Carbohydrates: 19g | Protein: 34g | Fat: 20g | Fiber: 4g | Sugar: 5g