Paleo Black Pepper Beef
Indulge in the bold, savory flavors of **Paleo Black Pepper Beef**, a wholesome and satisfying stir-fry that’s perfect for a quick, healthy dinner. This protein-packed recipe features tender, thinly-sliced beef sirloin coated in arrowroot powder for a light crisp, then sautéed with vibrant red and green bell peppers, caramelized onions, and aromatic garlic and ginger. Coconut aminos provide a naturally sweet and salty base for the flavorful sauce, while freshly cracked black pepper adds a spicy kick. This gluten-free, soy-free, and grain-free dish comes together in just 40 minutes, making it an excellent option for busy weeknights or meal prep. Pair it with cauliflower rice or your favorite Paleo-friendly sides for a deliciously satisfying meal! Ideal for fans of clean eating, this recipe highlights fresh ingredients and a bold combination of flavors.
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Recipe Information
Ingredients
- 1 lb beef sirloin
- 2 tablespoons black pepper
- 1 cup coconut aminos
- 3 large garlic cloves
- 1 inch ginger
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 2 tablespoons arrowroot powder
- 3 tablespoons olive oil
- 1 cup water
- 1 teaspoon sea salt
Instructions
Slice the beef sirloin into thin strips, approximately 1/4 inch thick. Set aside.
Finely mince the garlic cloves and grate the ginger. Set aside.
Chop the red and green bell peppers into strips and slice the onion thinly.
In a medium bowl, combine the sliced beef with arrowroot powder, 1 tablespoon of olive oil, and a pinch of sea salt. Mix well to coat the beef evenly.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the beef slices to the skillet in a single layer. Cook for about 3-4 minutes per side or until the beef is browned and cooked through. If necessary, cook the beef in batches to avoid crowding the pan. Transfer cooked beef to a plate and set aside.
In the same skillet, add another tablespoon of olive oil if needed. Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the sliced onions and bell peppers to the skillet. Sauté for 5-6 minutes until they are slightly tender.
Return the cooked beef to the skillet with the vegetables.
Pour in the coconut aminos and 1 cup of water, and sprinkle the black pepper evenly over the mixture.
Stir well and allow the mixture to simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning with more sea salt and black pepper if needed.
Remove from heat and serve hot. This Paleo Black Pepper Beef pairs well with cauliflower rice or your choice of Paleo-friendly sides.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 6899 mg | 300% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 61.8 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2780 mg | 59% | |
*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.
