Carnivores live in our house.
Give us a hunk of sizzling steak, a knife, and we’ll do one of the best caveman impersonations you’ve ever seen. (Uga, Uga)
Oh, sure, we like salads. We’ll eat our broccoli happily. And we even take cod liver oil without complaint. But bring on the meat and we’re doing the Cha Cha Cha caveman style.
One of our favorite dinners is Pepper Steak with Gravy. When the toddler pushes aside everything else and reaches for the steak, we know we’ve got a good thing going.
Pepper Steak with Gravy (casein-free, egg-free, gluten-free, nut-free, sugar-free, yeast-free, anti-candida, low-carb)
steak (round steak, rib steak, porterhouse, t-bone – they’ll all work. We used rib steak in this photo)
1/2 c. coconut aminos (tastes like soy sauce but healthier for you)
1/2 t. black pepper
1 c. beef broth (homemade if you can)
1/2 c. coconut aminos
2 T. coconut oil
2 cloves of garlic, minced
1 t. minced ginger root
1 green pepper, julienned
1 medium onion, sliced
2 T. cornstarch or arrowroot powder (We omit this because of candida and going low-carb and go for a thinner gravy – plus avoiding processed thickeners isn’t a bad idea either.)
- hot rice or mashed potatoes are optional side dishes, but we usually omit those to keep the carbs and starches low.
1. In a large, resealable plastic bag, combine marinade. Place the steaks in the bag and seal. Turn the bag several times to coat the steaks and leave entire bag in the refrigerator for 30-60 min.
2. In a small bowl combine beef broth and coconut aminos. Set aside.
3. Plop the coconut oil in a cast iron skillet and arrange the minced garlic, ginger root, sliced onions, and julienne peppers in a nice and neat circle.
Admire them for a moment while you wait for the oil to melt.
Okay, now you can stir them up and let them saute until the onions and peppers are crisp tender.
Or, if you like the taste of barely caramelized onions like I do, you can saute them a bit longer.
4. While you’re sauteing, place the steaks under the broiler and turn them over every ten minutes or so.
5. If you’re going to use the cornstarch or arrowroot powder, whisk it into the broth mixture and then add it to the skillet and let it simmer to your desired thickness. Otherwise just add the broth and let it simmer. Even without the thickeners, it makes a delicious gravy.
6. Serve your steaks and pour the gravy over top. Me like gravy. Use lotsa, lotsa!
This is a large recipe. There are no carbs in meat so you can have as much as you’d like :). The carbs come from the marinade. If you make 12 servings, the net carbs come to 5.41g per serving.
P.S. The pictures aren’t the best – but trust me – it’s terrific!
Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.