I’m sharing a speedy Pepper Steak that’s keto, low-carb, and on the table in under 30 minutes.

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I’ve gotta tell you, this Keto Pepper Steak Low Carb Beef Stir Fry hooks me every time. It’s loud with flavor and zero drama, the kind of weeknight fix that makes me skip takeout without meaning to.

The mix of thinly sliced flank or skirt steak and crisp green bell pepper promises texture and that snap you crave, but there’s more to it than meets the eye. I don’t claim it’s fancy, but it surprises people, and somehow comes together under 30 minutes.

If you like bold, low carb meals that still feel a little rebellious, you’ll want to try it.

Ingredients

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Flank or skirt steak: rich in protein and iron, keeps you full.
Bell peppers: low carb, high in vitamin C, add sweet crunch.
Yellow onion: adds savory sweetness, some carbs, lots of flavor.
Garlic and ginger: punchy aromatics, help your immune system and bring heat.
Soy sauce or tamari: deep umami, salty, low carbs if used lightly.
Avocado oil: good for high heat cooking, heart friendly fats.
Xanthan gum and erythritol: optional, thicken sauce or add sweetness without sugar.
Toasted sesame oil, green onions and seeds: finishing flavors and mild crunch.

Ingredient Quantities

1 lb (450 g) flank or skirt steak, thinly sliced

2 tbsp avocado oil or olive oil

1 medium green bell pepper, thinly sliced

1 medium red bell pepper, thinly sliced

1 small yellow onion, thinly sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

3 tbsp low sodium soy sauce or tamari

1 tbsp coconut aminos (optional)

1/4 cup (60 ml) beef broth or water

1 tbsp rice vinegar or apple cider vinegar

1 tsp toasted sesame oil

1/2 to 1 tsp erythritol or granular monk fruit (optional, to taste)

1/8 to 1/4 tsp xanthan gum (optional, for thickening)

Salt and freshly ground black pepper, to taste

2 green onions, sliced (for garnish)

1 tsp sesame seeds (optional, for garnish)

How to Make this

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1. Slice the steak thin across the grain (partially freezing it for 20 minutes helps), then thinly slice the green and red peppers and the onion; mince the garlic, grate the ginger, and slice the green onions for garnish.

2. Toss the sliced beef with 1 tbsp low sodium soy sauce or tamari, 1/2 tbsp grated ginger, 1 minced garlic clove, a pinch of salt and pepper, and let sit 10 minutes while you heat the pan.

3. Heat a large skillet or wok over high heat until very hot, add 1 tbsp avocado or olive oil, then sear the steak in a single layer in batches so it browns quickly, about 1 to 2 minutes per side; remove to a plate.

4. Add the second tablespoon of oil to the pan, then add the sliced onion and peppers and stir fry over high heat until just tender crisp, about 3 to 4 minutes; season with a little salt and pepper.

5. Push the veggies to the side and add the remaining minced garlic and the rest of the grated ginger to the hot pan, cook 20 to 30 seconds until fragrant but not burned.

6. In a small bowl mix the sauce: the remaining soy sauce (so total is 3 tbsp), 1 tbsp coconut aminos if using, 1/4 cup beef broth or water, 1 tbsp rice vinegar or apple cider vinegar, and 1/2 to 1 tsp erythritol or monk fruit if you like a touch of sweetness.

7. If you want a thicker sauce, whisk 1/8 to 1/4 tsp xanthan gum into 1 tbsp cold water to make a slurry so it doesn’t clump, then add the slurry to the sauce; pour the sauce into the pan and scrape up any browned bits, bring to a simmer.

8. Return the steak and any juices to the pan, toss everything together and cook 1 to 2 minutes until the sauce coats the meat and veggies and the steak is heated through; taste and adjust salt and pepper.

9. Turn off the heat and stir in 1 tsp toasted sesame oil, then garnish with sliced green onions and 1 tsp sesame seeds; serve right away.

Equipment Needed

1. Sharp chef’s knife, for thinly slicing the steak and the peppers and onion
2. Large cutting board, sturdy and roomy (partially freezing the steak helps slice it)
3. Large heavy skillet or wok that gets very hot for quick searing
4. Tongs or a sturdy spatula, to flip the steak and toss the veggies
5. 2 mixing bowls, one for the beef marinade and one for the sauce/slurry
6. Microplane or fine grater, for the ginger (and you can grate garlic if you want)
7. Measuring spoons and a 1/4 cup measure, plus a small whisk for the sauce
8. Small bowl and spoon for making the xanthan slurry, plus a plate to rest the cooked steak

FAQ

Can I use a different cut of beef? Answer: Yes, flank or skirt are ideal but you can use sirloin, hanger or top round. Just slice very thin across the grain and cook fast on high heat so it stays tender, dont let it sit in the pan and overcook.

How do I keep this recipe keto? Answer: Use low sodium soy sauce or tamari, skip any sweet sauces, add the optional erythritol or monk fruit only if you want a touch of sweetness, and serve over cauliflower rice or shirataki noodles instead of regular rice.

What if I dont want to use xanthan gum to thicken the sauce? Answer: No problem, skip it and let the sauce simmer a little longer to reduce and concentrate, or make a slurry with a tiny bit of coconut flour if you must, but remember coconut flour absorbs a lot so use sparingly.

How do I avoid chewy tough beef? Answer: Slice thin across the grain, pat the slices dry before cooking so they sear, cook in small batches on very high heat and remove as soon as theyre medium rare to medium, it will finish cooking from carryover heat.

Can I meal prep or freeze this? Answer: You can meal prep by cooking the beef and peppers and storing in the fridge for three to four days. Freezing is possible but the peppers will get softer when thawed, so for best texture eat within a few days.

What can I serve this with? Answer: Cauliflower rice, steamed broccoli, roasted asparagus or shirataki noodles all pair great. A few sliced green onions and sesame seeds on top makes it feel fancier.

Keto Pepper Steak Low Carb Beef Stir Fry Recipe Substitutions and Variations

Flank or skirt steak: Swap for thin sliced sirloin, flat iron or ribeye if you want richer flavor, or use 1 pound ground beef 80/20 for a quicker, more casual stir fry.
Avocado oil or olive oil: Use ghee or refined coconut oil for a higher smoke point, or light olive oil if thats what you have on hand.
Low sodium soy sauce or tamari: Try Braggs liquid aminos, coconut aminos for gluten free and a milder sweetness, or a splash of reduced sodium Worcestershire in a pinch.
Xanthan gum: Substitute 1/4 tsp guar gum, or dissolve 1 tsp unflavored gelatin in warm broth for a more natural set; if you dont have any gums just simmer the sauce a bit longer to reduce and thicken.

Pro Tips

– Partially freeze the steak for 15 to 20 minutes so you can slice it paper thin, then pat the slices really dry. Wet meat wont brown, so drying it first = better sear and more flavor.

– Toss the beef with a teaspoon of cornstarch or arrowroot before searing. It makes the exterior silky and helps the sauce cling, plus it gives a nicer browning without any extra work.

– Get your pan screaming hot and cook the steak in small batches so it actually browns instead of steams. Let the pan recover heat between batches, and dont overcrowd it or you’ll lose that good crust.

– Add the sesame oil and any sweetener at the very end, taste and adjust the acid balance with a splash more vinegar if it feels flat. Garlic and ginger go fast, so add them late so they dont burn and turn bitter.