Paleo Stir-Fried Beef with Bell Peppers
Dive into wholesome flavor with this Paleo Stir-Fried Beef with Bell Peppers, a vibrant and healthy twist on the classic stir-fry. Strips of tender beef are seasoned and stir-fried to perfection alongside crisp, colorful red, yellow, and green bell peppers, creating a dish that's as visually stunning as it is delicious. This paleo-friendly recipe uses coconut aminos for a savory, soy-free sauce and a touch of arrowroot powder to achieve the perfect glossy texture—ideal for anyone following a clean eating lifestyle. Infused with bold hints of garlic and fresh ginger, this quick and easy stir-fry comes together in just 35 minutes, making it a perfect dinner option for busy weeknights. Serve it as-is or pair with cauliflower rice for a complete meal that satisfies without compromising on nutrition.
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Recipe Information
Ingredients
- 1 pound Beef sirloin or flank steak
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 3 tablespoons Coconut aminos
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Coconut oil
- 1 teaspoon Arrowroot powder
- 2 tablespoons Water
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 stalks Scallions (optional, for garnish)
Instructions
Thinly slice the beef into bite-sized strips against the grain. Season with a pinch of sea salt and black pepper.
Wash and core the bell peppers. Slice them into thin strips and set aside.
Mince the garlic cloves and grate the ginger. Mix 1 teaspoon of arrowroot powder with 2 tablespoons of water in a small bowl to create a slurry. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the beef strips in a single layer. Cook for 2-3 minutes on each side until browned but not fully cooked. Remove the beef from the skillet and set aside.
Add the remaining tablespoon of coconut oil to the skillet. Toss in the minced garlic and grated ginger, and stir-fry for 30 seconds until aromatic.
Add the sliced bell peppers and cook for 4-5 minutes, stirring frequently, until they are slightly tender but still crisp.
Return the beef to the skillet. Stir in the coconut aminos and the arrowroot slurry. Mix well and cook for another 2-3 minutes until the sauce thickens and coats the beef and peppers evenly.
Taste and adjust seasoning with additional sea salt or black pepper if needed.
Remove from heat and garnish with sliced scallions if using. Serve immediately.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 18.4 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2513 mg | 53% | |
*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.
