Let’s be honest. Trying to hit your macro goals while cooking dinner your husband actually wants to eat can feel like a full-time job. You want lean protein, fiber, and smart carbs. He wants something hearty that tastes amazing and doesn’t leave him hungry an hour later.

This pepper steak and rice? Checks all the boxes.

I doubled the recipe when I made it last week, and we both agreed it's one of the best dinners we’ve had in a while. It was satisfying, flavorful, and didn’t feel like "diet food" at all. I got a high-protein meal that helped me stay on track, and he got what he called “a real dinner.”

Win-win.

Easy Pepper Steak and Rice (Gluten-Free + Protein-Packed)

Tender steak, colorful bell peppers, and a savory garlic-ginger sauce come together in this simple stir-fry style meal. Perfect for a weeknight dinner and even better for leftovers.

Ingredients

For the steak and veggies:

1 pound flank steak or sirloin, sliced thin against the grain
1 tablespoon arrowroot starch (or cornstarch if not gluten-free)
1 tablespoon coconut aminos (or tamari or soy sauce)
2 tablespoons avocado oil, divided
2 bell peppers (I used green, but red would be great, too), sliced
1/2 yellow onion, sliced thin
salt and pepper, to taste

For the sauce:

1/4 cup coconut aminos (or tamari or soy sauce)
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons honey or maple syrup
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (I used one frozen Trader Joe’s cube)
1/4 teaspoon crushed red pepper flakes (optional… but i loved the kick!)
1 tablespoon arrowroot starch mixed with 2 tablespoons water (for thickening). I used cornstarch instead.

To serve:

2 cups cooked jasmine or basmati rice (I hit it with some extra tamari sauce)
Optional toppings: sesame seeds, sliced green onions, fresh cilantro

Instructions

Step 1: Marinate the steak
In a medium bowl, toss sliced steak with 1 tablespoon coconut aminos and 1 tablespoon arrowroot starch (or cornstarch). Let it sit while you prep everything else.

Step 2: Mix the sauce
In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Set aside.

Step 3: Cook the steak
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Sear the steak in a single layer for 1 to 2 minutes per side. (do not overcook) You may need to do this in two batches to avoid overcrowding the pan. Remove steak and set aside.

Step 4: Cook the veggies
Add the remaining tablespoon of oil to the same skillet. Add the sliced bell peppers and onion. Stir-fry for about 4 to 5 minutes, until the veggies are tender-crisp.

Step 5: Combine and finish
Return the steak to the skillet. Pour in the sauce and stir to combine. Add the arrowroot (or cornstarch) slurry and simmer for 1 to 2 minutes until the sauce thickens and coats everything.

Step 6: Serve
Spoon the pepper steak over cooked rice. Garnish with sesame seeds, green onions, or cilantro if you like.

Macros (Per Serving, Serves 4)

Calories: 395
Protein: 32g
Carbs: 35g
Fat: 16g
(Note: Macros will vary slightly based on rice and exact ingredients used.)

How I Make It Work for Both of Us

I serve mine over a mix of cauliflower and jasmine rice on a low carb day.
I bulk it up with extra bell peppers or snap peas (i love sugar snap peas!)
I double the recipe and store half for lunch the next day
My husband gets the full-carb version and doesn’t even realize it’s a macro-friendly meal

Nothing speaks to your husband like a steak! ;)

What I love about flank steak: cut against the grain it’s tender, cooks up quick and not as pricey! (Flat iron steak works well, too.)

The Takeaway

You don’t have to cook separate meals.
You don’t have to give up real food to hit your goals.
You just need recipes that work for real life.

This one is on repeat at our house. Try it and let me know what you think. Find me on Instagram @jillblewis.

Macro-Friendly Pepper Steak and Rice That Even Your Husband Will Love