My Whole30 Spicy Peperoncini Beef is easy to make, and it looks so beautiful on a platter. This beef stir fry dish can be prepped in the morning and cooked that evening for dinner. Once it’s prepped, the cooking takes no time at all. This is truly a no-fail beef recipe. Most importantly, it’s full of flavor, hitting the notes from spicy to savory.

I love the bite-sized pieces of steak along with the green beans. It’s perfect if you’re doing Whole30 or eating low carb, but if not, pair it with rice, a noodle, or even the delicious coconut rice we recently posted.

Part of the trick to this deliciousness is in cutting the steak. On a cutting board, lay out the skirt steak lengthwise and cut into three-inch segments, then cut each segment thinly against the grain. For nice crispy beef, do not overcrowd the pan. My secret to perfection is to fry the beef in three rounds.

By the way, if you don’t eat beef, you can use chicken, my Sizzling Shrimp, pork tenderloin, or my wonderful Marinated Tofu, and you will not be disappointed.

Don’t expect leftovers!

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!

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Spicy Peperoncini Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: nocrumbsleft
  • 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

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 peperoncini

1 tablespoon pressed garlic

2 tablespoons coconut aminos

2 tablespoons brine from the jar of peperoncini

1 cup fresh basil leaves


On a cutting board, lay your skirt steak longwise and cut into three inch segments, then cut each segment thinly against the grain. 


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 peperoncini 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 peperoncini 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.