Paleo Leap Pepper Steak Recipes

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PEPPER STEAK RECIPE



Pepper Steak Recipe image

Number Of Ingredients 10

1 lb. sirloin steak, cut into thin strips;
2 tbsp. olive oil;
12 mini sweet peppers, thinly sliced;
3 scallions, sliced diagonally, with the green and white parts separated;
2 tbsp. fresh ginger, minced;
4 cloves garlic, minced;
¼ cup coconut aminos;
1/3 cup water;
2 tbsp. white wine vinegar;
¼ tsp. coarsely ground black pepper;

Steps:

  • In a large bowl, combine all the ingredients for the marinade. Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min. Add some cooking fat to a skillet placed over a medium-high heat. Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate. Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes), stirring occasionally. Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve.

PALEO LEAP PEPPER STEAK



Paleo Leap Pepper Steak image

This recipe is a real celebration of all things pepper: the steak is first marinated in a peppery vinaigrette, and then stir-fried with sweet pepper slices and Asian-inspired spices to create a zippy, tingly stir-fry with pleasantly crunchy vegetables complementing the thin strips of meat.

Provided by Jordan W.

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb sirloin steak, cut into thin strips
2 tablespoons olive oil
12 mini sweet peppers, thinly sliced
3 scallions, sliced diagonally with the green and white parts separated
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1/4 cup coconut aminos
1/3 cup water
2 tablespoons white wine vinegar
1/4 teaspoon fresh coarse ground black pepper

Steps:

  • In a large bowl, combine all the ingredients for the marinade.
  • Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 minute.
  • Add some cooking fat to a skillet placed over a medium-high heat.
  • Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate.
  • Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes), stirring occasionally.
  • Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve.

Nutrition Facts : Calories 596.9, Fat 42.5, SaturatedFat 13.5, Cholesterol 170.1, Sodium 124.8, Carbohydrate 4.9, Fiber 0.9, Sugar 0.7, Protein 47

STEAK AND PEPPER SKILLET RECIPE



Steak And Pepper Skillet Recipe image

Number Of Ingredients 10

1 1/2 lbs. sirloin steak, sliced
2 bell peppers, sliced
1 onion, cut into thin wedges
2 garlic cloves, minced
1 tbsp. fresh ginger
1/4 cup coconut aminos
2 tbsp. apple cider vinegar
2 tbsp. raw honey
1/4 cup coconut oil
Sea salt and freshly ground black pepper

Steps:

  • In a bowl combine the coconut aminos, garlic, ginger, vinegar, honey, and season to taste. Melt half of the coconut oil in a pan over high heat. Generously season the steak to taste and quickly brown in the pan for 1 to 2 minutes, and set aside. Lower heat to medium and add remaining coconut oil. Cook the onion and bell pepper, 2 to 3 minutes or until soft. Bring the steak back to the pan, pour in the garlic-ginger sauce over everything and stir well. Continue cooking another 8 to 10 minutes, or until you reach the desired doneness.

VELVETY FETA PEPPER STEAK



Velvety Feta Pepper Steak image

Mmmm! This pepper steak recipe is unique in that it uses a tenderizing technique that makes a *big* difference in the texture of the meat. Wonderfully velvety, this dish is absolutely delicious! :) (Make sure to rinse the meat thoroughly after tenderizing.)

Provided by Julesong

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb beef (boned top round steak, or whatever cut you like)
2 tablespoons baking soda
1/4 cup room temperature water
2 teaspoons dry mustard
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons butter
2 cups sliced mushrooms
1 onion, sliced thin or diced,your preference
1 medium red bell pepper, seeded and cut into strips or chunks,your preference
2 tablespoons water
2 teaspoons balsamic vinegar
1/2-3/4 cup crumbled feta cheese, to taste

Steps:

  • Trim fat from beef.
  • Slice very thinly across the grain into strips and place in ceramic or glass bowl.
  • Mix together the baking soda and 1/4 cup water, then pour it over the beef.
  • Stir well and let sit for 15 minutes.
  • Remove the sliced beef from the bowl and rinse it thoroughly under running cold water in a colander (this is a very important step! make sure to rinse it really well); let drain.
  • Combine the mustard, black pepper, garlic, and salt in a large bowl.
  • Add drained beef, tossing to coat.
  • Heat olive oil and 1 Tbsp butter in a large nonstick skillet over medium-high heat.
  • Add beef mixture, saute 4 minutes or until done; remove the meat from the pan, keeping warm.
  • Add remaining Tbsp of butter, mushrooms, onions, and bell pepper to pan, and saute 3 to 4 minutes to slightly brown; add water, cover and cook about 5 minutes to preferred doneness.
  • Add the cooked meat back into the pan and stir in vinegar; remove from heat and stir in cheese.
  • Serve with rice or noodles. For a nice variation on this recipe, try using other cheeses: grated smoked Gouda, gorgonzola, etc.

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