This pepper steak recipe is delicious served by itself, or over riced cauliflower. Plus it's Paleo and Whole30 compliant!
Cut beef into thin strips.
Combine coconut aminos, garlic, and ginger. Add beef and toss until well-coated. Set aside and let marinate for at least 5 minutes.
Heat oil in a large skillet or wok. Add beef and marinade and toss over medium heat until brown. Cover and simmer for 20 minutes on low heat.
Uncover pan and turn the heat back up to medium. Add sliced bell peppers and cook for about 10 minutes, or until they are tender-crisp, while occasionally stirring. Turn heat to low.
Thoroughly mix the arrowroot flour into cold water. Add to pan. Stir and cook until thickened.
Take off heat and add tomatoes.
Server over cauliflower rice or by itself.