Whole30 Pepper Steak Stir-Fry Recipe

To me, a successful Whole30 comes down to simple, flavorful meals—and this Whole30 Peppered Steak Stir-Fry fits that bill perfectly. Tender pieces of flank steak are seared until golden and tossed with a bold, savory pepper-garlic sauce that’s unmistakably craveable. Serve it on its own for a low-carb meal or pair it with cauliflower rice to stay Whole30-compliant. If you aren’t following Whole30, a spoonful of honey added to the sauce brightens the flavors and rounds out the heat.

This stir-fry is a great weeknight recipe because it comes together quickly and doesn’t require complicated prep. The pepper-garlic sauce blends coarsely crushed black peppercorns with coconut aminos, garlic, and a splash of rice vinegar for balance. It reduces into a glossy coating that clings to each piece of steak. The recipe is written for four servings and takes about 40 minutes start to finish, including a short marinade for the steak.

Whole30 Peppered Steak

Ingredients

For the Steak:

• 1.5 lbs flank steak
• 1 tbsp avocado oil
• 1 tbsp coconut aminos
• 1 tsp kosher salt
• 2 tbsp tapioca flour (or tapioca starch)

For the Pepper-Garlic Sauce:

• 1 tsp black peppercorns, coarsely crushed
• 1/4 cup coconut aminos
• 1/4 cup beef broth
• 2 tbsp rice vinegar
• 1 tsp fish sauce (Red Boat or similar)
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Optional (not Whole30): 1 tbsp honey to sweeten the sauce

For the Stir-Fry:

• 2 tbsp avocado oil, plus more as needed
• 1 medium red bell pepper, cut into 1/2-inch cubes
• 1 medium green bell pepper, cut into 1/2-inch cubes
• 1 small white onion, cut into 1/2-inch cubes

Instructions

Prepare the Steak

• Place the flank steak on a cutting board and cover with parchment or plastic wrap. Use a meat mallet or the bottom of a heavy skillet to pound the steak as thinly as possible—this helps tenderize the meat and speeds cooking.
• Discard the parchment, then cut the steak into 1.5-inch cubes. If any pieces remain thick, slice them lengthwise so each piece is about 1/4 inch thick and roughly 1.5 inches across. Uniform thickness helps the steak cook evenly.
• In a large bowl, toss the steak with 1 tbsp avocado oil, 1 tbsp coconut aminos, 1 tsp kosher salt, and 2 tbsp tapioca flour until well coated. Let the steak marinate for at least 15 minutes while you prepare the sauce and vegetables.

Meanwhile, Make the Sauce

• Place the black peppercorns in a zip-top bag and crush them coarsely with a mallet or skillet bottom.
• In a medium bowl, whisk together the crushed peppercorns, 1/4 cup coconut aminos, 1/4 cup beef broth, 2 tbsp rice vinegar, 1 tsp fish sauce, minced garlic, ground ginger, garlic powder, and cayenne until combined. Taste and adjust heat or acidity if desired. If you’re not doing Whole30, stir in 1 tbsp honey for a touch of sweetness.

Make the Stir-Fry

• Heat 2 tbsp avocado oil in a large nonstick skillet over medium-high heat. Working in batches so you don’t crowd the pan, add the steak in a single layer and sear until golden brown on each side, about 2 minutes per side. Transfer browned pieces to a plate and continue browning remaining steak, adding an extra tablespoon of oil between batches if needed.
• Once all the steak is browned, add the bell peppers and onion to the skillet. Cook, stirring, until they are slightly tender but still crisp, about 3–4 minutes.
• Pour the pepper-garlic sauce into the skillet and stir so the vegetables and pan release any browned bits. Cook for 1–2 minutes so the sauce begins to reduce and concentrate.
• Return the steak and any accumulated juices to the skillet. Toss thoroughly to coat the meat in the sauce and continue cooking until the sauce thickens and becomes glossy, about 2–3 more minutes. Remove from heat and toss once more to evenly distribute the sauce.
• Serve hot. This pairs nicely with cauliflower rice for a Whole30-friendly meal or with steamed rice if you prefer.

Notes

Additional Info

Photography by Eat Love Eats.