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 away 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 4 hours to overnight.
Discard the bag with the remaining marinade. Heat avocado oil up 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, reserved marinade, and cook until desired consistency for your beef. I like mine a little pink still. Turn off Wok or remove the pan from heat (turn off the stove). Can be served with cauliflower rice or as is.
Gluten-Free Peppercorn Beef & Vegetables
Equipment
Ingredients
Beef
- 2 lbs sliced beef of your choice
Marinade
- 1/2 tbsp mixed peppercorns
- 1/4 cup Coconut Aminos Teriyaki
- 1/4 cup Coconut Aminos
- 1/4 cup Coconut Aminos Garlic Sauce
- 2 tbsp Steakhouse Sauce See recipe on my blog
- 1/2 tsp smoked paprika
- 1/4 tsp True Lime
- 1/4 tsp cayenne pepper
- 1 tbsp maple sugar
- 1/2 tsp liquid smoke hickory
- 1/4 cup Fresh Orange Juice or store-bought
- 1 whole juice of lemon
- 1 whole juice of lime
Vegetables
- 1/2 cup chopped onions
- 1/2 cup sugar snap peas
- 1 cup snow peas
- 1 cup chopped broccoli
- 1/2 cup chopped bell peppers
- 1/2 cup reserved marinade
- 2 tbsp avocado oil
Instructions
- Place your beef in the freezer for 30 - 40 minutes (this will make it easier to cut)
- Use a mortar and pestle to smash open the peppercorns (just break open the peppercorns large pieces are good).1/2 tbsp mixed peppercorns
- If you don't have a mortar and pestle then put 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 1/2 cup of marinade.1/4 cup Coconut Aminos Teriyaki, 1/4 cup Coconut Aminos, 1/4 cup Coconut Aminos Garlic Sauce, 2 tbsp Steakhouse Sauce, 1/2 tsp smoked paprika, 1/4 tsp True Lime, 1/4 tsp cayenne pepper, 1 tbsp maple sugar, 1/2 tsp liquid smoke hickory, 1/4 cup Fresh Orange Juice or store-bought, 1 whole juice of lemon, 1 whole juice of lime
- Place the remaining marinade into a sealable gallon size bag.2 lbs sliced beef of your choice
- 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 4 hours to overnight.
- Remove steak slices from marinade.
- Discard the bag with the remaining marinade.
- Heat avocado oil up in a Wok or large pan.2 tbsp avocado oil
- When the oil is hot add the onions and cook until translucent.1/2 cup chopped onions
- Add remaining vegetables and cook until desired consistency.1/2 cup sugar snap peas, 1 cup snow peas, 1 cup chopped broccoli, 1/2 cup chopped bell peppers
- Next add in the beef, reserved marinade, and cook until desired consistency for your beef.1/2 cup reserved marinade
- I like mine a little pink still
- Turn of Wok or remove the pan from heat (turn off the stove).
- Can be served with cauliflower rice or as is.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 420 | |
| % Daily Value * | |
| Total Fat 18 g | 28 % |
| Saturated Fat 6 g | 32 % |
| Monounsaturated Fat 9 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 2 g | |
| Cholesterol 132 mg | 44 % |
| Sodium 501 mg | 21 % |
| Potassium 541 mg | 13 % |
| Total Carbohydrate 12 g | 6 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 11 g | |
| Protein 45 g | 91 % |
| Vitamin A | 8 % |
| Vitamin C | 74 % |
| Calcium | 19 % |
| Iron | 25 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Gluten-Free | Refined Sugar-Free Recipes
Yum! I’ve never tried coconut aminos before but I really love liquid smoke for marinades.
Coconut Aminos is a substitute for soy sauce. This dish is super yummy.
-Love this recipe and cant wait to try this at home
Anindya, while it takes a little time to prepare it is so worth it in the end. Let me know what you think. Have a wonderful day!
Looks like the ideal weeknight dinner! Yum!!
Ai, it is so yummy. Hope you are doing well. Have a blessed day!
Looks delicious. It must be so flavorful with all the ingredients you use in this recipe!
This looks so tender and tasty, and I love all the Asian seasonings. The liquid smoke flavoring doesn’t agree with me – do you have any suggestion for a substitute, or would the dish have enough flavor with the other seasonings? Thanks!
Beth, it is tasty and tender. I would just omit the liquid smoke if you don’t care for it.
My husband goes bonkers whenever I make anything with coconut aminos – and he loves corned beef. This recipe may be a great way to get him to eat his veggies, lol!