Chinese Pepper Steak

Another I Heart Umami recipe that did not disappoint! If you can purchase sirloin steak I definitely recommend trying this one out! I ended up using a chuck roast and that was not the right cut of meat for this type of recipe whatsoever. The meal still turned out delicious, but I spent a lot of time cutting out fat to try and slice thin cuts of meat. The seasonings and homemade Worcestershire sauce were on point though and seriously made this into a true tasting Chinese Pepper Steak meal. Also, the Worcestershire sauce recipe makes extra sauce that you can save and use for making steaks another time. All around, this was a relatively simple and one skillet recipe that turned out tasting delicious!

Chinese Pepper Steak
Ingredients:

• 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

Beef seasoning:

• 2 tbsp coconut aminos
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 2 tsp toasted sesame oil
• 1 tsp arrowroot flour
• Less than ½ tsp baking soda
• Coarse salt and pepper to taste*

Paleo Whole30 Worcestershire sauce: (makes about ⅔ cup)

• 1/2 cup beef stock
• 3 tbsp tomato paste, no salt and sugar added
• 1 tbsp aged balsamic vinegar
• 2 tbsp coconut aminos
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/8 tsp sea salt
• 1/8 tsp cinnamon powder
• 1/8 tsp black pepper

Directions:

1. 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.
2. 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.
3. 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.
4. Serve hot and immediately with cauliflower rice, mashed potatoes, or simple salad.

Notes

• 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.

Original recipe found here