Paleo Stir-Fried Beef with Bell Peppers

Experience the vibrant flavors of Paleo Stir-Fried Beef with Bell Peppers, a quick and nutrient-packed dish perfect for weeknight dinners. Tender slices of beef sirloin or flank steak are seared to perfection and paired with an array of colorful bell peppers for a satisfying and visually appealing meal. This paleo-friendly stir-fry is elevated with a savory blend of coconut aminos, fresh garlic, and ginger, creating a wholesome, gluten-free sauce that’s both flavorful and light. Thickened with arrowroot powder and cooked in fragrant coconut oil, this dish is perfectly balanced and ready in just 35 minutes. Garnish with scallions for an extra pop of freshness and serve as a standalone entree or over cauliflower rice for a complete paleo-approved feast. Ideal for those seeking a healthy, low-carb, and utterly delicious dinner option!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Thinly slice the beef into bite-sized strips against the grain. Season with a pinch of sea salt and black pepper.

Step 2

Wash and core the bell peppers. Slice them into thin strips and set aside.

Step 3

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.

Step 4

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

Add the sliced bell peppers and cook for 4-5 minutes, stirring frequently, until they are slightly tender but still crisp.

Step 8

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.

Step 9

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

Step 10

Remove from heat and garnish with sliced scallions if using. Serve immediately.

Nutrition Facts

Serving size	(1075.7g)

Amount per serving	% Daily Value*
Calories	1441.0

Total Fat 83.4g	0%
Saturated Fat 46.1g	0%
Polyunsaturated Fat 0.6g
Cholesterol 340.2mg	0%
Sodium 2242.4mg	0%
Total Carbohydrate 44.6g	0%
Dietary Fiber 8.5g	0%
Total Sugars 18.4g
Protein 123.9g	0%

Vitamin D 0IU	0%
Calcium 113.7mg	0%
Iron 14.2mg	0%
Potassium 2512.6mg	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: 52.7%

Protein: 34.8%

Carbs: 12.5%