Serves 4
55 min
Pepper Steak
Recipe GLPRa0965c825859dc
A vibrant, protein-rich stir-fry featuring tender flank steak coated in a savory sauce, tossed with crisp bell peppers, onions, garlic, and ginger. This whole30-compliant dish delivers bold umami flavors with a glossy, thickened sauce that clings to every bite. Gluten-free, dairy-free, and paleo-friendly.
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Ingredients
1¼ pounds flank steak
2 tablespoons water
2 tablespoons arrowroot powder, divided
3 tablespoons avocado oil, divided
1 tablespoon coconut aminos
¾ teaspoon Diamond Crystal kosher salt
¼ teaspoon baking soda
½ cup low-sodium chicken broth
½ cup all-purpose stir-fry sauce
½ teaspoon toasted sesame oil
0.17 teaspoon ⅙ teaspoon ground white pepper
1 small green bell pepper, cored, seeded, and thinly sliced
1 small red bell pepper, cored, seeded, and thinly sliced
1 medium onion, thinly sliced
1 teaspoon minced fresh ginger
3 garlic cloves, chopped
Directions
Slice the flank steak lengthwise along the grain into two or three sections. Then, working against the grain, slice each section into thin ¼-inch strips. Set aside.
In a large bowl, combine the sliced beef with water, 1 tablespoon of arrowroot powder, 1 tablespoon of avocado oil, coconut aminos, kosher salt, and baking soda. Mix thoroughly and let marinate for at least 30 minutes in the refrigerator, or overnight if time permits.
In a small bowl, whisk together the chicken broth, stir-fry sauce, remaining 1 tablespoon of arrowroot powder, sesame oil, and white pepper. Set this sauce aside.
Heat a large skillet or wok over high heat until it begins to smoke. Coat the hot pan with 1 tablespoon of avocado oil.
Working in batches if needed to avoid crowding, sear the marinated beef strips for about 30 seconds per side, then continue stir-frying until the meat reaches approximately 80% doneness. Transfer the beef to a clean plate.
Reduce the heat to medium-high. Add the remaining 1 tablespoon of avocado oil to the empty pan. Add the sliced green pepper, red pepper, and onion, stirring constantly for about 1 minute until the vegetables are tender-crisp.
Add the minced ginger and chopped garlic to the pan and cook, stirring, until fragrant, approximately 30 seconds.
Return the beef and any accumulated juices to the pan with the vegetables.
Stir the sauce once more to combine, then pour it into the pan. Toss everything together continuously until the sauce thickens and coats the beef and vegetables evenly, about 1 to 2 minutes. Serve immediately.
