ONE POT PEPPER STEAK
February 2019 | The Honest Spoon
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!!
As per usual, I don’t do complicated. This is a simple recipe, few ingredients, and 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
Beef Broth
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 (or soy sauce if you’re not a a special diet)
1 teaspoon fish sauce (optional- but adds a subtle flavor and gives the dish a bit more depth)
2 Cups 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- leave the 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 small bowl and ladle about 1/4 cup of broth from the sautee pan. Stir well- no clumps! Slowly add back to saute pan and stir in well. Sauce will thicken quickly.
Garnish with finely sliced green onion or chives. Serve with Steamed Jasmine or Cauliflower rice!!
TIPS:
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.
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.
