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Thai Peppered Beef

When Julie and I were at our favorite local Thai restaurant last weekend, one of the items on the menu that looked really good was Peppered Beef. We didn’t order it there, but thought that it would be a great thing to make at home. So here it is. It’s a great “one pan meal.” It’s very easy to make and it turned out delicious!


This would be a good dinner to start in the morning and finish when you get home. Mix up the marinade, slice up the steak and put it in the fridge for the day.

Prep time: 10 - 15 minutes

Cooking time: 15 - 20 minutes

Serves: 4-6


  • 1 to 1½  pounds grass fed beef (flank steak or skirt steak works great)

  • Marinade

    • 3 T extra virgin olive oil

    • 3 - 4 large cloves garlic, pressed (should be about 1 tablespoon)

    • 1 T minced fresh ginger

    • ¼ onion, diced

    • 2 T freshly ground pepper

    • 2 T fish sauce

    • Juice of one lime

  • 2 T coconut oil

  • 2 red or orange peppers, sliced

  • 2 medium sweet onions, sliced



  • Slice the steak into strips about ½ inch wide

  • For the marinade: In a bowl, combine the olive oil, pressed garlic, minced ginger, diced onion, ground pepper, fish sauce and lime juice and mix well

  • Place the beef strips in a large ziploc bag and pour the marinade into the bag

  • Mix well to coat the beef and refrigerate for at least an hour. The longer the better. I let mine soak in the marinade for about six hours.

  • Heat a large skillet on medium heat and add the coconut oil

  • Add the marinated steak and cook for 6-8 minutes, stirring occasionally, until the steak slices are medium rare

  • Remove the steak from the skillet and set aside

  • Put the onions and peppers in the skillet and cook until slightly tender, about 5-6 minutes. You want them crispy, not soggy

  • Add the steak back into the skillet and warm through

  • Serve!