Whole30 Stir-Fried Beef with Green Peppers
Satisfy your cravings while staying Whole30-compliant with this vibrant and flavorful Stir-Fried Beef with Green Peppers recipe! Featuring tender slices of beef sirloin, crisp green bell peppers, and a savory coconut aminos sauce infused with garlic and ginger, this dish is a quick and healthy weeknight dinner ready in just 30 minutes. A touch of avocado oil adds healthy fats, while a simple arrowroot starch slurry creates a perfectly glossy sauce that clings to every bite. Lightly seasoned with crushed red pepper flakes for optional heat, this stir-fry pairs perfectly with cauliflower rice for a wholesome, grain-free meal. Enjoy the bold flavors, nutrient-packed ingredients, and effortless preparation that make this Whole30 stir-fry a standout choice for clean eating!
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Recipe Information
Ingredients
- 450 grams beef sirloin (thinly sliced)
- 2 medium green bell peppers (thinly sliced)
- 3 tablespoons coconut aminos
- 2 tablespoons avocado oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 medium onion (thinly sliced)
- 1 teaspoon arrowroot starch
- 2 tablespoons water
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Slice the beef sirloin into thin strips against the grain and set aside.
In a small bowl, mix the arrowroot starch with the water to create a slurry, then set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the sliced beef to the skillet, season lightly with salt and black pepper, and stir-fry for 3-4 minutes until just browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the sliced onion, minced garlic, and grated ginger. Stir-fry for 2 minutes until fragrant.
Add the sliced green bell peppers to the skillet and cook for 3-4 minutes until slightly softened but still crisp.
Return the beef to the skillet and pour in the coconut aminos. Stir well to combine all the ingredients.
Add the arrowroot starch slurry to the skillet and stir continuously for 1-2 minutes until the sauce thickens slightly.
If desired, sprinkle with crushed red pepper flakes for a bit of heat. Taste and adjust seasoning with additional salt and black pepper, if needed.
Remove from heat and serve immediately. Enjoy as is or pair with cauliflower rice to keep it Whole30-compliant.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3477 mg | 151% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 19.7 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2075 mg | 44% | |
*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.
