February 2019 | The Honest Spoon

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As a Mom, there’s a special place in my heart for meals everyone in my family will eat. And by eat- I mean DEVOUR. You see, I’ve been trying to stay on the straight and narrow with my food. Making healthy choices has become a part of everyday life. I’ve found that the Whole 30 plan really works for me. I’m at the point where I basically stay on the plan 6 days a week and I allow myself one cheat on the weekends. I don’t go crazy- but if I make the kids pasta or pancakes, I enjoy it with them. Then, right back onto the plan. It works for me because I don’t feel deprived.

That’s why this pepper steak is one of my favorite week night meals. EVERYONE can eat it and I don’t have to make something special just for me. Added bonus: it’s Gluten & Dairy Free!!

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As per usual, I don’t do complicated. This is a simple recipe, few ingredients, & big flavor. Here’s what you’ll need:

4 sirloin steaks, about 2.5 pounds

1 small yellow onion

2 red bell peppers

Coconut Aminos

Fish Sauce

Extra Virgin Olive Oil

Salt & Pepper

One great thing about this recipe is that you can pick your cooking method- stovetop, crock pot, or instapot. Regardless of cook method, for ultimate flavor, I suggest you do not skip the browning of the steak, and the sautéing of the onions and bell peppers!

Alright, let’s cook!!



| Serves 4|


  • 4 sirloin steaks, thinly sliced (you can also use about 2.5 lbs of skirt steak)

  • 1 medium yellow onion, thinly sliced.

  • 2 red bell peppers, seeds and top removed, thinly sliced

  • 3 tablespoons coconut aminos

  • 1 teaspoon fish sauce (optional- but adds a subtle flavor and gives the dish a bit more depth)

  • 3 C beef broth

  • 2- 3 teaspoons extra virgin olive oil

  • 1 teaspoons cornstarch or tapioca starch (for whole 30)


1. On high heat Sauté 2 teaspoons olive oil and thinly sliced steak in a large nonstick skillet until just starting to achieve a light golden color.

2. Remove steak from saute pan and place in a bowl. Turn down to medium heat and add last two teaspoons olive oil, onions, and bell peppers (you do not need to wipe the pan- leaves any bits in there!). Cook for about 5 minutes until onions and peppers just start to soften.

3. Add Steak, coconut aminos, fish sauce, beef broth to saute pan with onions & peppers. Add Salt & Pepper to taste. Cover and turn heat down to lowest setting. Simmer for 30- 45 minutes (until meat is tender.

4. To thicken the sauce, add starch to bowl and ladle about 1/4C of broth for the sautee pan. Stir well- no clumps! Slowly add back to saute pan and stir in well. Sauce will thicken quickly

Garnish with finely slice green onion or chives. Serve with Steamed Jasmine or Cauliflower rice!!


  1. Crockpot: Saute the steak, onions, and peppers as instructed above. Add the aminos, fish sauce, broth, salt & pepper and cook on high for 4 hours, or low for 8 hours. Thicken the sauce, as instructed above, about 30 minutes before serving. I usually do all the sauteing the night before to save time in the morning.

  2. Instapot: Saute the steak, onions, and peppers as instructed above. Add the aminos, fish sauce, broth, salt & pepper and cook on high for 20 minutes. To thicken the sauce, follow instructions as above and cook, on high, uncovered, for about 1 minute.

Leave your comments. I am interested to know how it turned out!!!


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