Description
This Keto Beef Pepper Steak delivers all the savory, umami-packed flavor of classic Chinese pepper steak without the carbs. Tender slices of marinated beef are stir-fried with colorful bell peppers in a rich, slightly sweet sauce thickened with xanthan gum instead of cornstarch. Ready in just 30 minutes, this low-carb dinner is perfect for busy weeknights when you’re craving takeout but want to stay on track with your keto goals.
Ingredients
Beef & Marinade
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce or coconut aminos (for strict keto)
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
Stir-Fry
- 2 tablespoons olive oil or avocado oil (divided)
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow or orange bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2–3 cloves garlic, minced
- 1 inch fresh ginger, minced (optional but highly recommended)
Sauce (Keto-Friendly)
- ¼ cup beef broth or water
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon rice vinegar or apple cider vinegar
- 1–2 teaspoons chili garlic sauce or hot sauce (optional for heat)
- ½–1 teaspoon low-carb sweetener (erythritol or monk fruit, optional)
Thickener (Keto-Friendly)
- 1 teaspoon xanthan gum
Garnish
- Sesame seeds
- Sliced green onions
Instructions
In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce or coconut aminos, 1 teaspoon sesame oil, 1 teaspoon minced garlic, and ½ teaspoon black pepper. Mix well until all beef strips are evenly coated. Let marinate for 10–20 minutes at room temperature while you prep your vegetables. This brief marinating time infuses the beef with flavor and helps tenderize it.
In a small bowl, whisk together ¼ cup beef broth, 2 tablespoons soy sauce or coconut aminos, 1 tablespoon vinegar, chili garlic sauce (if using), and sweetener (if using). Having your sauce ready before you start cooking ensures smooth, stress-free stir-frying. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer—don’t overcrowd the pan or the beef will steam instead of sear. Cook for 2–3 minutes per side until nicely browned but not fully cooked through (it will finish cooking later). Remove the beef from the pan and set aside on a plate.
Add the remaining 1 tablespoon of oil to the same pan (don’t wipe it out—those browned bits add flavor). Add the sliced bell peppers and onion. Stir-fry for 3–5 minutes, tossing frequently, until the vegetables are crisp-tender with some charred edges. Add the minced garlic and ginger (if using) and stir for 30–60 seconds until fragrant. Don’t let the garlic burn.
Return the seared beef to the pan with the vegetables. Pour in the prepared sauce and toss everything together to combine. Cook for 2–3 more minutes, stirring occasionally, so the flavors meld and the beef finishes cooking to your desired doneness.
While stirring constantly, sprinkle the xanthan gum evenly over the mixture. Continue stirring for about 1 minute until the sauce thickens to a glossy, coating consistency. Important: Xanthan gum works extremely fast, so don’t walk away! If you add too much, the sauce can become gummy, so start conservatively.
Remove the pan from heat immediately once the sauce reaches your desired thickness. Transfer to a serving platter or individual bowls. Garnish generously with sesame seeds and sliced green onions for that restaurant-quality presentation. Serve hot and enjoy your keto-friendly pepper steak!
Notes
- Don’t overcrowd your pan—if your skillet isn’t large enough, cook the beef in two batches for better browning
- Save the marinade and add it to the sauce for extra flavor (it’s only been sitting for 20 minutes, perfectly safe)
- Prep everything before you start cooking—stir-frying moves fast, and you won’t have time to chop mid-cook
- Add a splash of water if your sauce gets too thick; you can always thicken more but can’t un-thicken easily
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing for deeper, nuttier flavor
- Keep vegetables crisp—don’t overcook them; they should still have a slight crunch for the best texture
- Double the sauce if you like your stir-fry extra saucy (perfect for serving over cauliflower rice)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 285
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2.5g
- Protein: 28g
- Cholesterol: 75mg