Whole30 Spicy Pepperoncini Beef
Whole30 Beef Stir Fry is a go-to for me, and Spicy Pepperoncini Beef is a great one. It has been an absolute crowd favorite from my cookbook, and I am so excited to share it! You are going to be amazed at how simple it is to make. It takes a little finesse, but trust your intuition and you will have a delicious meal on your hands.
When I’m on Whole30, I try to always make easy meals that are totally delicious. Stir fry dishes are a perfect way to get there. This recipe is a stellar option, but you can also have fun in the kitchen creating your own takes. You can use in-season vegetables you have on hand, a protein of your choice, and a fabulous Magic Elixir like my Stir Fry Infuser. Sauté everything up and you will have a fabulous dinner in no time.
Whole30 Spicy Pepperoncini Beef is great for weeknight eating, whether you are on Whole30 or just want something delicious. It’s quick, easy, and absolutely satiating. I love pepperoncini in a sauce or in a stir-fry. They create Whole30 Magic and give that extra oomph to raise your dish up a level. Here they elevate the combination of salty and spicy to create a Whole30 sauce that is an absolute pleaser.
If you try the recipe, rate and review it to let me know what you think! Feel free to leave comments below with any questions you have. And be sure you’re following along on Instagram and Pinterest for lots of other great inspiration!Print
Spicy Pepperoncini Beef
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: Whole30
- Diet: Gluten Free
This recipe is great for weeknight eating!
1 ¼ pounds skirt steak thinly sliced across the grain into 3-inch pieces
4 tablespoons coconut oil plus 1 teaspoon melted
2 teaspoons arrowroot starch
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup finely chopped shallots
1 ½ cups thinly sliced yellow bell peppers
½ cup thinly sliced scallions
2 Thai chiles seeded and sliced into thin rounds
1 cup quartered green beans blanched (see recipe note)
½ cup stemmed and thinly sliced jarred pepperoncini
1 tablespoon pressed garlic
2 tablespoons coconut aminos
2 tablespoons brine from the jar of pepperoncini
1 cup fresh basil leaves
In a medium bowl, combine the steak, 1 teaspoon melted coconut oil, the arrowroot, 1 teaspoon of the salt, and the black pepper. Toss to coat thoroughly. Set aside for 5 minutes.
Heat a large sauté pan over high heat. When hot, reduce to medium-high and melt 1 tablespoon of the coconut oil in the pan. Add half the steak and cook until seared, about 2 minutes. Flip and cook until browned, about 30 seconds. Transfer the steak to a large plate and set aside. Carefully wipe out the pan with a paper towel, then add 1 tablespoon of the coconut oil and repeat with the remaining steak. Set aside with the other cooked steak.
Wipe out the pan and return it to medium-high heat. Melt the remaining 2 tablespoons coconut oil in the pan. When the oil is hot, reduce the heat to medium, add the shallots, and cook, stirring, until beginning to brown, about 30 seconds. Add the bell peppers, scallions, Thai chiles, and remaining ½ teaspoon salt and cook, stirring, until the bell peppers begin to soften, about 1 minute. Add the green beans and cook, stirring well, until warmed through, about 1 minute more. Add the pepperoncini and garlic and cook, stirring, for 30 seconds.
Return the beef to the pan, along with any juices collected on the plate, and add the coconut aminos and the pepperoncini brine. Stir to combine, then reduce the heat to medium-low. Add the basil, stir again, and turn off the heat. Serve.
To blanch the green beans, submerge them in boiling salted water briefly for a couple of minutes. Pull them out with a slotted spoon and put them into a large bowl of ice water to stop the cooking. When cool, drain and dry them.
Keywords: whole30 dinner, whole30 beef
I’m so excited for blog readers, crumbles, and anyone who stumbles into this site who don’t have your delicious book to get their hands on this recipe. It’s my absolute favorite and is in my regular dinner rotation.
We make this recipe on repeat once a week. It is just delightful! I pull some meat and veggies out before I add the pepperoncinis the kids and they devour it! It is so flavorful and reheats well even though to have leftovers I have to double the recipe! This is absolutely one of my favorite recipes in your book.
Thank you so much… We love eating it on repeat also. And that’s a great thing to do is do all of the vegetable prep times two and then pull half a side. The next day redo the dish
I love this recipe for breakfast.
I make it (usually minus the basil), add extra veg and divide it in 4/5 portions and eat it with diced and air fried seasoned potatoes with a runny fried egg on top.
It is my absolute favourite breakfast on Whole30 since I find it so satisfying.
Made this tonight for the first… but certainly not the last… time! It was so delicious. I was nervous about the spice level since I’ve never cooked with Thai peppers before, but it was perfect. Can’t wait to make it again!
I have no idea why I haven’t posted a review of this until now! I’ve been making this at least twice a month for about 2 years now, it’s one of our favs and so much better than takeout! Great recipe from Teri and team in the cookbook, which if you don’t have, what are you doing?!
This is honestly one of the best recipes I’ve ever had! A favorite in my household that we try to make at least once a month. SOOO good! I often use jalapenos in place of the thai peppers.
I love this recipe. I have also used ground beef and served it over puréed cauliflower and it was fabulous as well.
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