Paleo Beef Black Pepper
Elevate your dinner table with this Paleo Beef Black Pepper recipe—a healthy yet indulgent stir-fry showcasing tender beef sirloin infused with bold black pepper and savory coconut aminos. Perfect for a paleo or gluten-free lifestyle, this dish combines the vibrant flavors of fresh garlic, ginger, and crisp red bell peppers, all coated in a glossy, thickened sauce made with an arrowroot slurry. The dish is brought to life with a hint of sesame oil and a garnish of fresh green onions, delivering a balanced, restaurant-quality meal right at home. Ready in just 35 minutes, this protein-packed recipe is ideal for busy weeknights when you’re craving something both nutritious and undeniably flavorful. Serve hot over cauliflower rice or alongside steamed greens for a completely paleo-friendly feast! Keywords: Paleo Beef Black Pepper, healthy stir-fry recipe, gluten-free dinner, quick paleo meal.
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Recipe Information
Ingredients
- 500 grams beef sirloin
- 2 tablespoons black pepper
- 2 tablespoons coconut oil
- 1 medium onion
- 1 medium red bell pepper
- 3 garlic cloves
- 1 inch piece ginger
- 3 tablespoons coconut aminos
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 2 stalks green onions
- 1 teaspoon sesame oil
- 0.5 teaspoon sea salt
Instructions
Begin by thinly slicing the beef sirloin against the grain into bite-sized pieces.
In a large bowl, combine the sliced beef with 1 tablespoon of black pepper and sea salt. Set aside to marinate for 10 minutes.
While the beef is marinating, thinly slice the onion and red bell pepper into strips. Mince the garlic cloves and ginger.
In a small bowl, mix the arrowroot powder with water to form a slurry and set aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Allow it to sear and cook for about 3 minutes per side until browned. Remove the beef from the skillet and set aside.
In the same skillet, add another tablespoon of coconut oil. Add the sliced onion, red bell pepper, minced garlic, and ginger. Sauté for about 4 minutes or until the vegetables are just tender.
Return the beef to the skillet with the vegetables. Pour in the coconut aminos and the remaining 1 tablespoon of black pepper. Stir well to coat the ingredients.
Pour the arrowroot slurry into the skillet and stir constantly for 2-3 minutes until the sauce thickens.
Drizzle the dish with sesame oil and toss well to combine.
Finish by garnishing with chopped green onions. Serve hot and enjoy your Paleo Beef Black Pepper!
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 21.3 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2714 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
