There's something incredibly satisfying about a sizzling stir-fry that comes together in minutes but tastes like you've been cooking for hours. This Pepper Steak recipe delivers exactly that – tender strips of beef, crisp-tender bell peppers, and sweet onions, all coated in a rich, glossy sauce made with my Ramen Beef Bone Broth that's perfect over steamed cauliflower rice.

For the Beef and Marinade:

• 1½ pounds beef sirloin or flank steak, sliced thin against the grain
• 2 tablespoons coconut aminos
• 1 tablespoon arrowroot powder
• 1 tablespoon avocado oil

For the Sauce:

• ¼ cup coconut aminos sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon honey or coconut sugar
• 1 teaspoon arrowroot powder
• ½ cup Dr. Kellyann's Ramen Beef Bone Broth
• 1 teaspoon sesame oil
• ¼ teaspoon black pepper

For the Stir-Fry:

• 3 tablespoons vegetable oil, divided
• 1 large green bell pepper, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch chunks
• 1 large onion, cut into wedges
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Cooked cauliflower rice, for serving

Instructions:

In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon arrowroot powder, and 1 tablespoon oil. Mix well to coat and let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

In a small bowl, whisk together all sauce ingredients until the arrowroot powder is fully dissolved. Set aside.

Heat your wok or largest skillet over high heat until smoking. Add 1 tablespoon oil and swirl to coat.

Add half the marinated beef in a single layer. Don't stir for the first 30 seconds – let it sear. Then stir-fry for another 1-2 minutes until browned but still slightly pink inside. Transfer to a plate. Repeat with the remaining beef.

Add the remaining tablespoon of oil to the wok. Add the bell peppers and onions. Stir-fry for 2-3 minutes until the vegetables are crisp-tender and slightly charred at the edges.

Add the garlic and ginger, stir-frying for 30 seconds until fragrant.

Return the beef to the wok along with any accumulated juices. Give the sauce a quick stir (the cornstarch settles), then pour it over everything.

Stir-fry for 1-2 minutes until the sauce thickens and coats everything glossily. The beef should be just cooked through.

Serve immediately over hot steamed cauliflower rice (or rice of your choice if you are on the 80/20 plan.)