Slow-Cooked Asian Pepper Steak

If you’ve been following the Primal lifestyle for any degree of time, you know that we fully endorse steak. But in reality, we all know that every now and again, a steak, as tasty as it is, can get a bit… well, boring.

This recipe, however, puts an Asian twist on a traditional steak dinner with excellent results. The slow cooking process creates some seriously tender steak, and the extra time spent in the pot allows all the flavors to mix together to create a delicious dish.

And the best part? With a little forethought you can throw this together in the amount of time it would take to place a take-out order.

2 lbs. steak (sirloin is preferable, but any other good cut will do)
2 tbsp coconut oil
1-2 cloves of garlic, minced
1/4 cup wheat-free tamari (similar to soy sauce)
1 16 oz can bean sprouts, drained
1 16 oz can diced tomatoes
1 large green pepper, sliced in thin strips
1 small onion, sliced
Salt and pepper to taste

On a chopping board, cut the steak on an angle to make strips about a ½ inch thick. In a large frying pan, add the oil and heat. Saute the steak until it lightly browns. Drain excess fat, liberally coat the meat with ground pepper and put the meat in the crock pot. Add garlic and tamari, and mix so that the steak is thoroughly coated. Cook in a crock pot on low for 6 hours. One hour before serving, add sprouts, tomatoes, green peppers and onions and turn crock pot to high. Cook for one hour and then serve piping hot.

Nutrition Analysis:
Courtesy of our friends at based on 1/4 of final product:

752 calories
Fat: 44 grams (53% calories from fat)
Carbs: 20.5 grams (10% calories from carbs)
Protein: 67.3 grams (37% calories from protein)

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30 thoughts on “Slow-Cooked Asian Pepper Steak”

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  1. You guys should take artsy photos of the completed recipes so we can submit them to Right now, there’s a dearth of recipes that are simultaneously gluten-free and low-carb on that site.

  2. This sounds delicious. Don’t know if I can get my wife to go for the Asian slant, but I’m sure going to try. (She considers black pepper too “hot”.)

  3. Oh damn, I was spoilt for choice between venison and beef and went for the venison. Which will be fried in olive oil with black pepper along with some portobello mushrooms and casseroled with coloured peppers thyme and bay leaves, along with garlic and red wine.

    So now I have to go back and buy the beef next week . . . it’s a hard life eh?

  4. Ohhh this sounds great, I love asian dishes, will definately be bringing the crock pot out of storage, we’re closer to winter here in NZ!

  5. That sounds pretty good. I read that steak actually has some health benefits if you eat it once a week (don’t remember where I read or what those benefits are of course!) but I do enjoy it once in awhile 🙂 Now if only I had a slow cooker…though I bet I could try and recreate this on the grill!

  6. Tamari and stewed tomatoes? That’s some fusion dish. I think I’ll skip the latter.

  7. Is that all one serving? The 67 grams of protein is making me think so. Not sure I can eat 2 lbs of meat if so. Thanks

  8. anyone remember la choy meals – the hubby and I thought this was a great! substitute for the beef and pepper product they make – and a whole lot more nutritious. Thanks Mark for the excellent recipe for asian food lovers.

  9. Amazing recipe! Tried this and everyone loved it 😀 (fed about 6 as we used 3 lbs of meat)