ONE POT PEPPER STEAK [GLUTEN FREE, PALEO, WHOLE 30]

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!!

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ONE POT PEPPER STEAK [GLUTEN FREE, PALEO, WHOLE 30]

| Serves 4|

INGREDIENTS:

  • 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)

METHOD:

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!!

TIPS:

  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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