Paleo Black Pepper Beef

Savor the bold flavors of this Paleo Black Pepper Beef, a wholesome twist on the classic takeout dish that’s as nutritious as it is delicious. Tender strips of beef sirloin are perfectly coated in a light arrowroot crust, then seared to golden perfection for a rich, savory bite. Vibrant bell peppers and onions add a pop of color and crunch, while fragrant garlic, fresh ginger, and a generous dose of black pepper create a tantalizing, aromatic stir-fry. The sauce, made with coconut aminos for a Paleo-friendly soy sauce alternative, adds a touch of sweetness and depth to the dish. Ready in just 40 minutes, this crowd-pleaser is ideal for busy weeknights and pairs beautifully with cauliflower rice or other low-carb sides. Whether you're following a Paleo diet or just looking for a flavorful, gluten-free dinner option, this hearty and wholesome recipe will have you coming back for seconds!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Slice the beef sirloin into thin strips, approximately 1/4 inch thick. Set aside.

Step 2

Finely mince the garlic cloves and grate the ginger. Set aside.

Step 3

Chop the red and green bell peppers into strips and slice the onion thinly.

Step 4

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.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 6

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.

Step 7

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.

Step 8

Add the sliced onions and bell peppers to the skillet. Sauté for 5-6 minutes until they are slightly tender.

Step 9

Return the cooked beef to the skillet with the vegetables.

Step 10

Pour in the coconut aminos and 1 cup of water, and sprinkle the black pepper evenly over the mixture.

Step 11

Stir well and allow the mixture to simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 12

Taste and adjust seasoning with more sea salt and black pepper if needed.

Step 13

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

Serving size	(1460.0g)

Amount per serving	% Daily Value*
Calories	1970.7

Total Fat 111.3g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 405.6mg	0%
Sodium 6899.3mg	0%
Total Carbohydrate 104.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 61.8g
Protein 128.2g	0%

Vitamin D 0IU	0%
Calcium 269.6mg	0%
Iron 19.2mg	0%
Potassium 2780.3mg	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: 51.8%

Protein: 26.5%

Carbs: 21.7%