Whole30 Stir-Fried Beef with Green Peppers
Elevate your weeknight dinners with this flavorful Whole30 Stir-Fried Beef with Green Peppers, a quick and healthy take on a classic stir-fry. Tender slices of beef sirloin are seared to perfection and paired with crisp green bell peppers, all brought together in a savory, Whole30-compliant sauce made with coconut aminos and a hint of ginger and garlic. Thickened naturally with arrowroot starch, this dish is free of gluten, soy, and added sugars, making it a delicious choice for clean eating. Ready in just 30 minutes, this stir-fry is perfect on its own or served over fluffy cauliflower rice for a satisfying meal that fits seamlessly into your Whole30 meal plan. The addition of optional crushed red pepper flakes adds a touch of heat, making it customizable for any palate. Perfect for meal prep or a quick midweek dinner, this recipe delivers big flavor without compromising on health.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Slice the beef sirloin into thin strips against the grain and set aside.
Step 2
In a small bowl, mix the arrowroot starch with the water to create a slurry, then set aside.
Step 3
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Step 4
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.
Step 5
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.
Step 6
Add the sliced green bell peppers to the skillet and cook for 3-4 minutes until slightly softened but still crisp.
Step 7
Return the beef to the skillet and pour in the coconut aminos. Stir well to combine all the ingredients.
Step 8
Add the arrowroot starch slurry to the skillet and stir continuously for 1-2 minutes until the sauce thickens slightly.
Step 9
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.
Step 10
Remove from heat and serve immediately. Enjoy as is or pair with cauliflower rice to keep it Whole30-compliant.
Nutrition Facts
| Serving size | (926.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1475.5 |
| Total Fat 91.4g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 317.6mg | 0% |
| Sodium 3477.3mg | 0% |
| Total Carbohydrate 39.7g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 19.7g | |
| Protein 120.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 122.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2075.0mg | 0% |
Source of Calories