Black Pepper Beef

5 from 1 vote

Intense pepper has a floral flavor that pairs well with beef. Add some coconut aminos for sweetness and umami along with some bell peppers and onion and you have a fragrant and delicious dish. I like to serve this with a side of lightly salted cucumbers for a quick and easy full meal.

Course Main Course

Cuisine Asian, Chinese

Keyword asian, beef, chinese, dairy-free, dinner, easy, egg-free, fast, lunch, main, nightshade-free, nut-free, pepper, protein sparing modified fast, PSMF, skirt steak, steak

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 450kcal

Author Jenny Ross

Ingredients

1 pound skirt steak sliced thin
1/8 teaspoon baking soda
2 teaspoons black peppercorns fresh coarse ground (use a mortar and pestle if your pepper grinder does not have a coarse setting)
3 tablespoons gluten-free low sodium soy sauce or coconut aminos
1/2 tablespoon monk fruit, powdered omit if using coconut aminos
1 tablespoon sake or dry white wine optional
1/16 teaspoon glucomann powder optional, for thickening the sauce
2 teaspoons avocado oil divided
1/2 white onion sliced
1 red bell pepper sliced
1 garlic clove minced
1 teaspoon toasted sesame oil

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Instructions

Combine steak, baking soda, and pepper and toss to coat evenly. Let stand at room temperature for 15 minutes, or up to 2 days in the refrigerator.
Stir together the soy, sweetener, sake, and glucomann in a small bowl and set aside.
Heat a large pan over high heat. When hot, add 1 teaspoon avocado oil. When the oil is hot, add the onions and bell peppers and cook over medium-high heat, stirring occasionally until lightly charred and the onions and peppers are soft. Transfer to a serving bowl and set aside. Do not clean the pan.
Add the remaining 1 teaspoon of avocado oil. When hot, add half the beef. Cook over high heat, turning as needed to brown the meat. Repeat with remaining half of beef. Transfer to the serving dish with vegetables. Do not clean the pan. Add the garlic and cook until fragrant, about 1 minute. Add the reserved sauce ingredients and reduce to a thick sauce. Add back the meat and vegetables and remove from heat before drizzling with toasted sesame oil. Toss to coat and serve with a bit more fresh ground black pepper, if desired.

Notes

Protein:Energy Ratio: 1.73

Nutrition without nightshades: Calories: 432 cal, Carbs: 7g, Fiber: 2g, Fat: 22g, Protein: 51g, Protein:Energy Ratio: 1.89

Nutrition