Paleo Beef Black Pepper

Savor the bold and robust flavors of Paleo Beef Black Pepper, a quick and nutritious stir-fry that’s perfect for weeknight dinners! This paleo-friendly recipe features tender slices of beef sirloin infused with fragrant garlic, zesty ginger, and the warming kick of freshly cracked black pepper. Tossed with colorful red bell peppers and onions, and glazed in a savory coconut aminos-based sauce thickened with arrowroot powder, this dish is both wholesome and satisfying. Cooked in coconut oil and finished with a drizzle of sesame oil for a nutty aroma, it’s a healthier, paleo-approved twist on the classic beef black pepper stir-fry. Ready in just 35 minutes, it’s a nutrient-packed meal for four that pairs wonderfully with a side of cauliflower rice or fresh greens. Perfect for those seeking a gluten-free, dairy-free, and low-carb delight!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams beef sirloin
• 2 tablespoons black pepper
• 2 tablespoons coconut oil
• 1 medium onion
• 1 medium red bell pepper
• 3 garlic cloves
• 1 inch piece ginger
• 3 tablespoons coconut aminos
• 1 tablespoon arrowroot powder
• 2 tablespoons water
• 2 stalks green onions
• 1 teaspoon sesame oil
• 0.5 teaspoon sea salt

Directions

Step 1

Begin by thinly slicing the beef sirloin against the grain into bite-sized pieces.

Step 2

In a large bowl, combine the sliced beef with 1 tablespoon of black pepper and sea salt. Set aside to marinate for 10 minutes.

Step 3

While the beef is marinating, thinly slice the onion and red bell pepper into strips. Mince the garlic cloves and ginger.

Step 4

In a small bowl, mix the arrowroot powder with water to form a slurry and set aside.

Step 5

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Allow it to sear and cook for about 3 minutes per side until browned. Remove the beef from the skillet and set aside.

Step 6

In the same skillet, add another tablespoon of coconut oil. Add the sliced onion, red bell pepper, minced garlic, and ginger. Sauté for about 4 minutes or until the vegetables are just tender.

Step 7

Return the beef to the skillet with the vegetables. Pour in the coconut aminos and the remaining 1 tablespoon of black pepper. Stir well to coat the ingredients.

Step 8

Pour the arrowroot slurry into the skillet and stir constantly for 2-3 minutes until the sauce thickens.

Step 9

Drizzle the dish with sesame oil and toss well to combine.

Step 10

Finish by garnishing with chopped green onions. Serve hot and enjoy your Paleo Beef Black Pepper!

Nutrition Facts

Serving size	(960.4g)

Amount per serving	% Daily Value*
Calories	1834.1

Total Fat 117.8g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 447.1mg	0%
Sodium 2307.7mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 9.6g	0%
Total Sugars 21.3g
Protein 139.6g	0%

Vitamin D 0IU	0%
Calcium 261.5mg	0%
Iron 19.8mg	0%
Potassium 2713.8mg	0%

*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.

Source of Calories

Fat: 57.8%

Protein: 30.4%

Carbs: 11.8%