Description
This quick, easy-to-prepare, and flavorful beef skillet recipe has been a staple in our weekly meal rotation for several years. It’s one of our favorite ways to enjoy tender beef without the expense of steak. This dish bursts with flavor, can be prepared in under 30 minutes, and is packed with nutrients. Its versatility is a huge plus—it pairs beautifully with rice, tortillas, flatbreads, or just a simple green salad for a low-carb option.
Ingredients
MAIN INGREDIENTS
- 1 lb (400g) thin-sliced beef (top round or sirloin)
- 3 large onions, sliced
- 1 red bell pepper, deseeded and peeled
- 1 tablespoon extra virgin olive oil or avocado oil for cooking
FOR THE MARINADE
- 2 tablespoons coconut aminos
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 1 teaspoon mirin
- 1 teaspoon Ras al Hanout spice mix
- 1 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon tapioca starch
Instructions
- In a small bowl, combine Ras al Hanout, garlic powder, black pepper, cumin, paprika, coriander, and tapioca starch.
- Place the beef in a glass container with a lid. Pour coconut aminos, 1 tablespoon olive oil, and mirin over the beef. Sprinkle the mixed dry spices over the meat. Toss well to ensure the beef is evenly coated. Cover and refrigerate for at least 6 hours.
- Half an hour before cooking, remove the beef from the refrigerator.
- Slice onions along the grain and toss them in a bowl with 1 tablespoon of olive oil.
- Peel the red bell pepper with a vegetable peeler and slice into strips. (Optional: Skip peeling if not sensitive to lectins or nightshade vegetables.)
- Heat a large heavy-duty skillet (cast iron for grilling or stainless steel for stovetop) over medium-high heat.
- Once hot, add the onions and cook, tossing occasionally, until they begin to brown, about 5 minutes. Be careful not to overcook.
- Add the pepper strips, toss, and cook for an additional 2 minutes.
- Add the marinated beef to the skillet. Cook on high heat, tossing frequently, for 1-2 minutes until the beef is just sealed and cooked through. Avoid overcooking to maintain tenderness.
- Transfer the beef and vegetables to a serving bowl. Sprinkle with finishing salt to taste (the recipe doesn’t have salt as the coconut aminos provide most of it; I like to taste and finish seasoning just before serving).
- Serve immediately with a green salad, tabbouleh, rice, or mashed vegetables.
Notes
Additional information about ingredients, tools, and cooking methods is provided in the post above the recipe card.
