Paleo Beef Stir-Fry with Bell Peppers
Savor the flavors of clean, wholesome eating with this Paleo Beef Stir-Fry with Bell Peppers—a vibrant and nourishing one-skillet dish that's perfect for busy weeknights. Featuring tender strips of beef flank steak, a trio of crisp bell peppers, and a savory sauce made with garlic, fresh ginger, and coconut aminos, this recipe is both gluten-free and soy-free, ideal for paleo and health-conscious diets. Quick to prepare in just 30 minutes, it combines high heat stir-frying techniques for succulent beef and perfectly crisp veggies, all coated in a naturally umami-packed sauce. Garnished with fresh green onion and served hot, this colorful and protein-rich dish is a feast for the eyes and the taste buds!
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Recipe Information
Ingredients
- 1 pound beef flank steak
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 0.25 cup coconut aminos
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 inch piece fresh ginger
- 2 green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Thinly slice the beef flank steak against the grain into strips about 1/4 inch thick and set aside.
Core and thinly slice the red, yellow, and green bell peppers into strips and set aside.
Peel and mince the garlic cloves and ginger. Chop the green onions into small pieces, separating the white parts from the green tops.
In a bowl, mix the coconut aminos, minced garlic, and ginger to create the stir-fry sauce.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and season with salt and black pepper.
Stir-fry the beef for about 4-5 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the bell peppers and the white parts of the green onions.
Stir-fry the peppers for about 3-4 minutes until they are crisp-tender.
Return the beef to the skillet with the bell peppers, pour the stir-fry sauce over the mixture, and toss everything to combine well.
Cook for an additional 2-3 minutes while stirring, until the sauce slightly thickens and coats the beef and peppers.
Remove from heat, garnish with the green tops of the green onions, and serve immediately.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 22.2 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2819 mg | 60% | |
*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.
