Peppers are a staple food in my list. I chop them and toss them into meaty dishes and stir fry it with uplifting seasoning for an easy dish. But holy smokes have I received so many peppers in my farm share, upwards of almost 3 lbs per week! Oh but they are all so colorful and pretty! Even prettier when stir fried with beef and doused in seasoning and pepper! Oh yea!
I made this recipe by heart numerous times. My mom taught me the basics of adobo, including this Peppered Steak Adobo, and every dish she taught me was hands on. There were no recipe cards, or measuring, just by tasteful vision. Kinda like how those cool bartenders mix drinks without jiggers. When she showed me how to cook this, I didn’t take notes (it wasn’t school!). But when it comes to stir fry, mental notes and a memory of taste is more engraved than paper. Just had to record the quantities and steps on a messy piece of paper as I prepare this, so I may share its awesomeness.
This peppered steak has a bit of a Filipino flair, as you may have guessed from “adobo” in the title. It’s not just a seasoned blend of salt and peppers, but holds aromatic flavors from garlic, onion, bay leaves, and vinegar. I noticed that some recipes for peppered steak ask for sugar. In fact, lots of stir fry dishes add a substantial amount of sugar. I mean, I can appreciate saltiness paired with sweetness, but added sugar in dinner plates make me feel guuuuilty.
Fortunately, there’s coconut aminos, also known as the “Paleo soy sauce.” I have to say the dish is way tastier with coconut aminos instead soy sauce. There is a unique sweetness in coconut aminos, so it eliminates the need for additional sugar. Coconut aminos can be found at Whole Foods, usually next to soy sauce and may be bought from my Amazon Store (affiliated link).
We slice the meat thin, sear the edges a bit, and let it boil with the coconut aminos, apple cider vinegar, onion, garlic, bay leaves, and peppery spices. By the time the meat tenders, the sauce would have reduced significantly and naturally thicken. Then sliced bell peppers are added and stir fried into the mix, just for a few minutes. In just about 30 minutes, the meat is well seasoned and tender and the peppers are bright and flavorful!
- 2 lbs of Grassfed Ribeye or Skirt Steak
- 1 Medium Red Onion, chopped
- 3 Garlic Cloves, minced
- ¼ cup of Coconut Aminos (or Soy Sauce)
- 2 Tablespoons of Apple Cider Vinegar
- 2 Bay Leaves
- ½ teaspoon of Kosher Salt
- ½ teaspoon of Cracked Pepper
- 4 Bell Peppers of various colors, cored and sliced into strips
- 1 Tablespoon of Cooking Fat (coconut oil or lard)
- Slice the meat into thin strips about 3 inches long.
- Heat a wok or stir fry pan to medium and add cooking fat.
- Add the onions and sliced meat and cook for about a minute.
- Add the garlic and continue cooking until meat edges are brown.
- Add the coconut aminos, vinegar, bay leaves, salt, pepper, and enough water to cover the meat. About 1½ cups of water.
- Boil for about 25-30 minutes uncovered, with occasional stirring, until meat is tender and sauce is reduced.
- Add the sliced bell peppers and stir fry until peppers are cooked, about 3 minutes.
- Adjust seasoning to taste and enjoy!