Looking for a fast, flavorful gluten-free pepper steak recipe that works with your body—not against it? This bold, savory stir-fry is gluten-free, dairy-free, Paleo, low-histamine, soy-free, and refined sugar-free. Best of all, it delivers serious flavor without sacrificing satisfaction.
I used elk steak here—a lean, nutrient-dense red meat. However, I’ve also used venison, and grass-fed sirloin works well too.
Craving takeout-style comfort food without the usual gut-disruptors? Then you’ll love this clean-eating recipe.It satisfies your cravings while supporting your health.
Most pepper steak recipes rely on soy sauce, sugar, and cornstarch-thickened sauces. But not this one. Instead, we use coconut aminos for umami depth, almond butter for creaminess, and arrowroot. It thickens the sauce without adding any junk.
Nutritional Highlights
In addition to being allergen-friendly, this gluten-free pepper steak recipe is packed with healing, whole-food ingredients that support immunity, digestion, and inflammation control. These include:
- Elk, Venison, or Grass-Fed Beef – These clean, nutrient-dense red meats are rich in bioavailable iron, zinc, and B vitamins, especially B12. Naturally lower in inflammatory omega-6 fats than conventionally raised beef, they support energy, immune function, and cognitive health—without the additives, hormones, or environmental impact of feedlot-raised meat.
- Red Bell Peppers – Loaded with vitamin C and antioxidants like beta-carotene, these brighten the dish and boost your immune defenses.
- Mushrooms – Rich in B vitamins and selenium, mushrooms add earthy flavor and support immune function.
- Snow Peas – A crisp, low-histamine veggie high in fiber and vitamin K—perfect for blood sugar balance and gut support.
- Garlic – While it’s often overlooked, garlic adds savory depth and is low-histamine when fresh. It also provides small amounts of antioxidants like allicin to support immune health.
- Ginger – A low-histamine spice with anti-inflammatory properties, ginger aids digestion and enhances flavor without gut irritation.
- Coconut Aminos – A soy-free alternative to soy sauce, coconut aminos is rich in amino acids, lower in sodium, and naturally sweet.
- Natural Almond Butter – A source of healthy monounsaturated fats, magnesium, and vitamin E, almond butter supports brain function, hormone balance, and skin health. Choosing natural, unsweetened almond butter means you’re avoiding the inflammatory oils, added sugars, and emulsifiers often found in commercial brands—just almonds (and maybe salt), the way God intended.
- Arrowroot Starch/Powder – A grain-free, easily digestible thickener derived from the root of a tropical plant. Unlike cornstarch or flour-based thickeners, arrowroot is gentle on the gut, naturally gluten-free, and suitable for Paleo and low-histamine diets. It creates a smooth, glossy sauce without altering flavor or adding allergens—making it ideal for clean comfort food cooking.
How to Serve this Gluten-Free Pepper Steak Recipe
This dish shines on a bed of white rice (low-histamine) or cauliflower rice (Paleo and low-histamine) to suit your dietary needs.
Tip: To keep it fully low-histamine, avoid reheating leftovers and consume freshly cooked.
Why You’ll Love This Recipe
- Done in 20 minutes
- Free from common allergens (no gluten, dairy, soy, or grains)
- Flavor-forward with real food ingredients
- Flexible: swap snow peas for snap peas, or elk for grass-fed beef
Let’s Chat:
Have you cooked with elk before? What’s your favorite low-histamine veggie to add to stir-fries? Leave a comment or tag me on Instagram @TerriWardNTP and let me know. I’d also love to hear how you made the recipe your own!
20-Minute, Gluten-Free Pepper Steak
Ingredients
- 2 organic red bell peppers, cut in 1/4-inch wide strips
- 2 cups fresh snow peas
- 1 medium yellow onion, cut into ¼-inch wide slivers
- 8 ounces mushrooms, sliced about 1/4-inch wide
- 1 pound steak, (elk, venison, or grass-fed sirloin)
- 2-3 tablespoons extra virgin olive oil, divided
- 3 tablespoons arrowroot, divided (or more if needed; See NOTE)
- 1/2 cup coconut aminos, divided
- 2 tablespoons natural creamy almond butter
- 1 large clove garlic, minced (or 2 medium)
- 1 tablespoon minced fresh ginger
- 2 teaspoons sesame oil, (optional, omit for strict low-histamine diets)
Instructions
- Prep all the vegetables and set aside.
- Slice the steak into 1/4-inch wide strips (halve thick strips > 5/8-inch thick). In a medium bowl, toss the steaks with 2 tablespoons of arrowroot until evenly coated. Drizzle with about 2 tablespoons of the coconut aminos and toss to distribute evenly. Set aside.
- In a small bowl, whisk the remaining 1 tablespoon of arrowroot and the remaining coconut aminos. Add the almond butter, garlic, ginger, and sesame oil, if using. Whisk until smooth. Set aside.
- Heat the oil in an extra-large, non-stick skillet over medium-high, until hot but not smoking. If your skillet is not large enough for the steak to sear evenly, work in batches. Put the steak in the skillet, laying it out so each piece lays flat. Cook 1-2 minutes until seared; turn to sear on the other side, about 1-2 minutes. It doesn’t have to be well-done, but well-seared. Adjust the temperature of your cooktop if necessary to avoid burning.
- Transfer the cooked steak to a plate and put the onions in the skillet. Stir and cook about 2 minutes until translucent, scraping the fond from the skillet to incorporate the meat flavors. Add the bell peppers and snow peas; cook and about 1 minutes. Add the mushrooms; cook and stir, about 2 minutes, or until the mushrooms have shrunk in size.
- Stir the sauce into the pan and continue stirring for about a minute until it thickens. Reduce the heat to low to avoid boiling, which can break down the thickener.
- Return the cooked steak to the skillet, stir to coat with the sauce, and cook for an additional 30 seconds to warm through.
- Serve over rice (low-histamine) or cauliflower rice (Paleo and low-histamine).