With a little prep and a stint in the slow cooker, this paleo pepper steak recipe is surprisingly simple! For a Whole30 version, you’ll have to make your own chili sauce, but if you like a little heat it’s well worth the effort.
- 2 lbs beef chuck, thinly sliced
- 3 large green bell peppers, seeded and chopped into 2-inch squares
- 1/2 medium onion, peeled, cut in half, sliced
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1/2 cup coconut aminos or tamari
- 2 teaspoons fish sauce
- 1/3 cup chopped parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 cup sambal oelek chili sauce (for Whole30 use homemade – otherwise, I use this one)
- 2 tablespoons arrowroot flour
- 1/2 cup water
- Place sliced onions at the bottom of the slow cooker. Top with sliced beef chuck and bell peppers. Sprinkle with salt, pepper, garlic.
- Mix coconut aminos with chili sauce and pour into slow cooker. Cook on HIGH for 3.5 hours (or LOW for 6-7 hours).
- Carefully pour most of the liquid from the slow cooker into a saucepan and bring to a boil. In a small bowl, whisk arrowroot flour with water the arrowroot completely dissolves. Gradually pour the arrowroot and water mixture into the saucepan while whisking constantly. Continue to boil for 5-8 minutes, stirring occasionally, until sauce thickens. Add the sauce back to the slow cooker along with most of the parsley and stir to combine.
- Serve over cauliflower rice, zoodles, mashed potatoes, white rice or cauli-mash & top with chopped parsley.
Keywords: slow cooker pepper steak