Anti Inflammatory Pepper Steak Stir-Fry

Total time55 min

Prep time20 min

Cook time20 min

Tender flank steak, a trio of vibrant bell peppers, and a glossy sauce built from coconut aminos, fresh ginger, and garlic — this stir-fry is the kind of weeknight dinner that looks and tastes like it took far more effort than it did. The whole thing comes together in a single skillet over high heat, giving the steak a proper sear and the peppers those irresistible lightly charred edges. Coconut aminos stand in for conventional soy sauce, bringing that savory depth without the additives that can work against an anti-inflammatory approach, and arrowroot starch thickens the sauce into something that clings beautifully to every strip of beef. Avocado oil handles the high-heat cooking without breaking down, and fresh ginger alongside ground ginger doubles up on one of the most well-regarded roots in the anti-inflammatory pantry. A hit of crushed red pepper flakes adds just enough warmth to keep things interesting. Served over nutty brown rice and finished with green onion tops and sesame seeds, it's a complete, satisfying meal that feeds four and genuinely earns a spot in the regular rotation.

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Ingredients

4 servings

For the steak

1 ½ lb flank steak, sliced against the grain into ¼-inch strips
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
See all
2 tbsp coconut aminos
1 tbsp arrowroot starch

For the sauce

¼ cup coconut aminos
2 tbsp low-sodium beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 tbsp arrowroot starch
1 tsp toasted sesame oil
½ tsp ground ginger
¼ tsp crushed red pepper flakes

For the stir-fry

2 tbsp avocado oil, divided
1 red bell pepper, cored and sliced into ¼-inch strips
1 green bell pepper, cored and sliced into ¼-inch strips
1 yellow bell pepper, cored and sliced into ¼-inch strips
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced

For serving

3 cups cooked brown rice, for serving
2 green onions (green tops only), thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, toss the sliced flank steak with 2 tbsp coconut aminos and 1 tbsp arrowroot starch until evenly coated. Set aside to marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the ¼ cup coconut aminos, beef broth, 1 tbsp arrowroot starch, sesame oil, ground ginger, and red pepper flakes until smooth. Set the sauce aside.

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