Gluten-Free Peppercorn Beef & Vegetables Recipe nutritious meal (2024)

Gluten-Free Peppercorn Beef and Vegetables tender cuts of beef sauteed with vegetables loaded with flavor. Thin slices of beef in a savory bold peppercorn sauce will leave your mouth in seventh heaven over each and every bite. A tasty, beef, and vegetable dish. It is a popular Chinese American Dish served in many restaurants. Hence, it is a classic takeout or as they call it in Europe take takeaway dish. A nutrition-packed delicious meal.

Gluten-Free Peppercorn Beef Vegetables:

One of the things I miss the most is Chinese food. Therefore, I have set out to recreate some of my favorite take-out foods. Needless to say, this is one of my favorite dishes. Indeed, the secret to this recipe is to quickly sear the meat so that it is still medium-rare inside. Not only, is it quick and easy to prepare but it is low in carbs too. Hence, the secret to this recipe is to marinate the beef. Allowing the beef to marinate for a couple of hours will seal so much flavor into the beef.

In any case, regular peppercorn beef is made with soy sauce. Needless to say, my preferred substitute is Coconut Aminos. In either case, any kind of beef can be used for this recipe. Consequently, I often purchase the cheapest cut of beef. Occasionally, I purchase a couple of cheap steaks. Then most importantly, place the meat in the freezer for no more than 30 minutes to make slicing the beef easy. In summary, any vegetables can be used to make this dish. Peppercorn Beef is often made with Broccoli, however, any vegetables can be used in this recipe. Whatever vegetable you have on hand will work.

Gluten-Free Peppercorn Beef Vegetables:

Ingredients:

• 2 lbs. the beef cut of your choice I used Tri-Tip

Marinade:

• 1/2 tablespoon mixed peppercorns
• 1/8 cup Coconut Aminos Teriyaki
• 1/8 cup Coconut Aminos
• 1/8 cup Coconut Aminos Garlic Sauce
• 1 Tablespoon LC’s Steakhouse Sauce
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon True Lime
• 1/4 teaspoon cayenne pepper
• 1 Tablespoon maple sugar
• 1/4 teaspoon liquid smoke hickory
• 1/4 cup fresh orange juice or store-bought
• *juice of one lemon
• *juice of one lime
• Vegetable Additions
• 1/2 cup chopped onions
• 1/2 cup chopped sugar snap peas
• 1/2 cup snow peas
• 1/2 cup chopped broccoli
• 1/2 cup chopped bell peppers (I used baby bell peppers)
• 1/4 cup reserved marinade
• 2 tablespoons avocado oil
• *Suggests optional items

Directions:

First, place your beef in the freezer for 30 – 40 minutes (this will make it easier to cut). Secondly, use a mortar and pestle to smash open the peppercorns (just break open the peppercorns large pieces are good). If you don’t have a mortar and pestle then put it in a sealed plastic bag and use a rolling pin to crush the peppercorns. Leave some large pieces of peppercorns. Pour the crushed peppercorn and remaining ingredients into a large bowl and whisk until blended reserve 1/4 cup of marinade.

Place the remaining marinade into a sealable gallon-size bag. Cut the steak into thin slices or strips no more than 1/8″ thick. Once all the meat is cut or sliced add it to the marinade. Leave in marinade for 4 hours overnight. Discard the bag with the remaining marinade. Heat avocado oil in a Wok or large pan. When the oil is hot add the onions and cook until translucent.

Add remaining vegetables and cook until desired consistency. Next, add in the beef, and reserved marinade, and cook until desired consistency for your beef. I like mine a little pink still. Turn off the Wok or remove the pan from the heat (turn off the stove). Can be served with cauliflower rice or as is.

Gluten-Free | Refined Sugar-Free Recipes