I’m all about stir-fry these days. They’re tasty, healthy, and most importantly, easy to make, which helps on days when you really don’t feel like cooking (which, for me, is most days). But sometimes your standard stir-fry ingredients can get boring and you need to make it fresh.
If that’s the case, give this peppercorn beef stir-fry and chance. Just by swapping out a few components, it gives your stir-fry both a sweet and spicy twist.
- 1½ lbs top sirloin beef filet, sliced thinly
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1½ c fresh pineapple, sliced
- 1 – 8oz can bamboo shoots, drained
- ¼ cup coconut aminos
- 2 tbsp sesame oil
- 3 cloves garlic, peeled and chopped
- 1 tbsp whole peppercorn
- 1 tsp pepper flakes (optional)
- 1 tbsp coconut oil
- Marinate the sliced beef in coconut aminos and sesame oil for 10 mins while preparing the rest of the ingredients.
- In a pan over high heat, add the coconut oil then add the marinated beef into the pan and sauté until browned. Remove from pan and set aside in a bowl.
- In the same pan, add the garlic, onions and peppercorn. Sauté until fragrant.
- Add the bell peppers, pineapple, bamboo shoots and pepper flakes. Stir fry for 2-3 mins.
- Return the beef into the pan and stir fry everything for an additional 1-2 mins.
- Remove from heat and serve.
Source: Against All Grain