Sour Cherry Beef and Bell Peppers

Sour cherry beef and bell peppers is a whole30 or paleo one pan meal that comes together in less than 30 minutes and will satisfy the whole family.

The last thing I want to do after a day of recipe testing is cook a complicated meal. This Sour Cherry Beef and Bell Peppers recipe is the type of meal that I know I can easily get together in less than 30 minutes and with just one pan (two if you’re cooking some riced cauliflower!). This has been even more evident during Whole30 because I try not to do my usual snack-a-thon that I usually have when I cook so I need dinner to be satisfying and I need it to come together quickly!

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Sour cherry beef and bell peppers is a whole30 or paleo one pan meal that comes together in less than 30 minutes and will satisfy the whole family.

So this is usually the spot where I would show you all a quick 1 minute video of me putting the meal together, BUT I have to confess that I tried to record myself making this Sour Cherry Beef and Bell Peppers twice and both times it was a fail. The second time it failed because my battery died on the last step of filming and I felt like a real idiot. You better believe I immediately went online and ordered 2 spare batteries after that incident!

Even without the video this is a super simple recipe to put together in just one pan. You start making this Sour Cherry Beef and Bell Peppers by browning the meat in avocado oil in a frying pan. Then you remove the browned meat and add the peppers right into that same pan. Once the peppers are cooked, add the beef back into the pan and add the sauce. Cook the sauce with the beef and peppers for about 3 minutes. Then turn off the heat and add the tapioca and water mixture to the pan to thicken the sauce. Then enjoy or save for meal prep!

Sour cherry beef and bell peppers is a whole30 or paleo one pan meal that comes together in less than 30 minutes and will satisfy the whole family.
Yield: 2-3 Servings

Sour Cherry Beef and Bell Peppers

prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients:

instructions:

  1. Heat avocado oil in a large frying pan over med-high heat
  2. Add cubed flank steak to the pan, season with salt and pepper and cook until browned on all sides 5-7 minutes
  3. Remove steak from pan and add cubed bell peppers. Cook for about 7 minutes tossing frequently.
  4. Combine cherry juice, coconut aminos, garlic and ginger in a small bowl
  5. Add beef back into the pan with the peppers and add sauce to the pan. Cook for about 3 minutes over medium heat
  6. In a small bowl whisk together 1/2 cup of water and tapioca starch. Turn off heat but leave pan on stove. Pour in water and starch mixture. Stir constantly until the sauce thickens and then remove from stove.
  7. Serve immediately over califlower rice or store in the refrigerator in an airtight container for 3-4 days.
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