Chinese Pepper Steak
The best Saucy Paleo Chinese Pepper Steak Stir-Fry recipe with homemade Worcestershire steak sauce. This healthy Pepper Steak is easy, quick, low carb, and gluten-free with no added sugar. A healthy, delicious takeout recipe everyone in the family can enjoy!
Moist and Juicy Chinese Pepper Steak Stir-Fry
Sirloin steak is a wonderful choice for this saucy pepper steak recipe. Thin slice the steak against the grain and quickly season the slices with a little baking soda. Baking soda is the secret element to keep stir-fried beef tender and juicy. It’s Whole30 compliant and a little sprinkle goes a long way.
How to make Easy Homemade Paleo and Whole30 Worcestershire Sauce ?
Homemade Worcestershire Sauce is so simple to make. You’ll need:
- Beef stock, tomato paste, aged balsamic vinegar, coconut aminos, onion, garlic, cinnamon, mustard powder, salt, and black pepper (no chopping required)
- Give the ingredients a quick stir (mix well)
- Store in a food glass container in the fridge. Best finish in 3 weeks for maximum flavor.
- Optional. You can also thicken it over stovetop for thicker Worcestershire Sauce.
This homemade Worcestershire Sauce has no added sugar or weird chemical ingredients, and no starch or corn-syrup. I have also used it for steak marinade, and burger sauce like my Paleo Worcestershire Sauce Hamburger Steak.
Want to bring your stir-fry technique from good to fabulous ?
Check out my 7 Stir-Fry Mistake Every Home Cook Should Avoid.
This Saucey Chinese Pepper Steak recipe is:
Full of flavor
No added sugar
Paleo Whole30 Keto Gluten-Free
If you give this Chinese Pepper Steak a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
Chinese Pepper Steak
- 1 lb. sirloin steak, thin sliced against the grain
- 1 green + 1 red bell peppers, sliced to thin strips*
- 3-4 garlic cloves, thin sliced
- 1 large shallot, sliced to thin strips
- Prep: Thin slice the beef against the grain. Add beef seasonings. Mix well and set aside in the fridge. Thin slice bell peppers*, prep aromatics, and combine (stir-well) ingredients under Worcestershire sauce.
- Beef: In a well-heated large stainless steel skillet, add 1.5 tbsp cooking fat of your choice, pan sear the beef until they’re slightly charred. Do this in separate batches. Set aside along with the juice in the skillet.
- Combine: Add a bit more oil to the same skillet, add sliced garlic and shallots. Season with a bit salt, saute until fragrant (about 8-10 seconds). Add bell peppers. Season with a bit more salt, saute until the peppers turn slightly softer yet still crunchy. Add ¼ cup Worcestershire sauce, add beef back to the skillet. Give a quick toss to coat the sauce over. Taste and see if more salt or sauce is preferred.
- Serve hot and immediately with cauliflower rice, mashed potatoes, or simple salad.
- For AIP version, swap bell peppers for carrots and/or celery. Slice them to match stick thin. Omit black pepper.
- For thicker Worcestershire sauce texture: bring the sauce to simmer over stovetop, let it simmer and stir frequently for about 1 minute. Cool and store in the refrigerator.
- To make ahead - Season thin sliced beef. Store in fridge (for serving next day) or freezer. Pre-make worcestershire sauce. Store in glass container in the fridge. Finish within 3 weeks for best flavor.
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