Pepper steak made healthy! This easy slow cooker version of a Chinese-American classic is both paleo and whole30 yet still packed with flavor.
I love Chinese food but I rarely eat it when I go out because of the MSG. Even though a restaurant claims to be MSG free how do I know if that’s really true or not? Rather than chance it, I like to recreate my own version. Which is what I did here. That way I know exactly what I’m eating.
No sugar!! Most pepper steak recipes include sugar and high amounts of sodium. This one does not. It’s both paleo and whole30, For the whole30 version, simply omit the honey. Most times I make the whole30 version and I don’t miss it.
I use ‘slurry’ thickener which in this case is arrowroot powder mixed with water. There are tons of different rations out there when it comes to slurries. This is what seems to work for me: 4 tsp arrowroot powder mix with 2 tbsp cold water.
- 2 lbs top sirlon, sliced into strips
- 2-3 bell peppers, sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- ⅓ cup coconut aminos or low-sodium soy sauce
- 1 tbsp white vinegar
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp ground ginger
- ½ tsp black pepper
- 2 tsp honey (omit for whole30)
- Add the onion, garlic, bell pepper and steak to the slow cooker.
- In a small bowl, mix together sauce ingredients.
- Pour sauce into the slow cooker & stir to mix well.
- Cook HIGH 2-3 or LOW 4-6.
Since the beef is cut into strips, it will cook faster than say a roast would. I served this over cauliflower rice but it’s also good over brown rice or even mashed potatoes or mashed cauliflower.