Pepper Steak Stir Fry

This flavourful pepper steak stir fry combines tender grass-fed beef with crisp vegetables in a savoury sauce. It's a quick and satisfying weeknight dinner that showcases the delicious grass-fed beef while delivering bold, comforting flavours. Perfect for busy families who want a nutritious meal without spending hours in the kitchen.

Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 4

Ingredients

(1 lb) Sirloin Steak, cut into thin strips
(1 tbsp) Avocado oil or coconut oil
(1 clove) Garlic, minced
Salt and freshly ground pepper to taste
(1 ) Medium green bell pepper, cut into strips
(¼ cup) Yellow onion, chopped
(8 oz) Mushrooms, sliced
(½ cup) Beef broth (or bone broth)
(2 tbsp) Soy sauce or tamari
(¼ tsp) Xanthan gum (optional, for thickening)

Directions

Getting Started with the Beef

Start by warming your oil in a large skillet or wok over medium-high heat - you'll want it nice and hot so the beef sears properly rather than steaming. Once the pan is ready, toss in your beef strips along with the minced garlic. The key here is to let the beef develop a lovely golden-brown colour on all sides, which usually takes around 4 to 5 minutes. Don't rush this step as it really builds flavour! Once your beef looks beautifully caramelized, give it a good seasoning with salt and pepper, then transfer it to a plate and cover to keep it warm while you work on the vegetables.

Building Flavour with the Vegetables

Using the same skillet (don't clean it - all those lovely browned bits add flavour!), add a splash more oil if the pan seems dry. Toss in your sliced bell peppers and chopped onions, and stir-fry them until they're tender but still have a bit of bite - about 3 to 4 minutes should do it. You want them to maintain some texture rather than going completely soft. Next, add your sliced mushrooms to the mix and continue cooking until they start to release their moisture and become tender, which takes another 2 to 3 minutes.

Creating the Perfect Sauce

Now comes the magic - pour your beef broth and soy sauce right over those beautiful vegetables. If you're looking for a richer, thicker sauce that clings to everything nicely, this is where you'd sprinkle in that xanthan gum. Just make sure to whisk it in quickly and thoroughly to avoid any lumps forming. Let everything bubble away gently for a couple of minutes, stirring now and then, so the flavours can meld together and the sauce can develop.

Bringing It All Together

Time to reunite everything! Add your perfectly browned beef back to the skillet and give everything a gentle toss so the meat gets reacquainted with all those delicious vegetables and sauce. Continue cooking for another 2 to 3 minutes - just long enough for the beef to warm through and for that sauce to coat everything beautifully. Before you serve, take a moment to taste and adjust your seasoning with a bit more salt and pepper if needed. Serve this beauty up right away while it's still sizzling hot!

Notes

Feel free to add other vegetables like broccoli, snap peas, or baby corn to make this dish your own.
For a gluten-free version, make sure to use tamari instead of regular soy sauce.
If you don't have xanthan gum, you can thicken the sauce by mixing 1 tablespoon of arrowroot powder or cornstarch with a little cold water before adding to the pan.
This stir fry pairs beautifully with cauliflower rice.
Leftovers keep well in the refrigerator for up to 3 days and make an excellent lunch option.

Original recipe by Low Carb Yum

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