Whole30 Black Pepper Beef
Elevate your weeknight dinner game with this Whole30 Black Pepper Beef—a savory, quick-to-make stir-fry loaded with bold flavors and vibrant colors. Tender strips of top sirloin steak are marinated in a rich blend of coconut aminos, rice vinegar, and freshly ground black pepper, then seared to perfection. Crisp veggies like broccoli, red bell peppers, and onions are sautéed with aromatic garlic, creating a wholesome medley that's as nutritious as it is delicious. Thickened with arrowroot powder and finished with a garnish of fresh scallions, cilantro, and a squeeze of lime, this dish is entirely gluten-free, paleo-friendly, and Whole30-compliant. Ready in just 35 minutes, this protein-packed, veggie-filled recipe will have everyone at your table raving. Serve it as a standalone dish or pair it with cauliflower rice for the ultimate healthy comfort food experience.
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Recipe Information
Ingredients
- 1 pound top sirloin steak
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon freshly ground black pepper
- 2 tablespoons arrowroot powder
- 2 tablespoons avocado oil
- 1 medium red onion, thinly sliced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 2 stalks scallions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 for serving lime wedges
Instructions
Begin by slicing the top sirloin steak into thin strips, about 1/4 inch thick.
In a bowl, combine the coconut aminos, rice vinegar, and freshly ground black pepper. Add the beef strips to the bowl and sprinkle with 1 tablespoon of arrowroot powder. Toss to coat evenly and let marinate for at least 10 minutes.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
Once hot, add the marinated beef strips to the skillet in a single layer. Cook for about 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of avocado oil.
Add the sliced onion, red bell pepper, and broccoli florets. Sauté for 5-6 minutes until the vegetables are tender but still crisp.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Return the beef to the skillet with the vegetables. Toss everything together and sprinkle the remaining 1 tablespoon of arrowroot powder over the top, stirring to thicken the sauce slightly.
Garnish the black pepper beef with sliced scallions and fresh cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 25.3 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2444 mg | 52% | |
*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.
