Description
Keto Beef Pepper Steak is a quick and flavorful low-carb stir-fry featuring tender sliced beef, colorful bell peppers, and a savory sauce thickened with xanthan gum instead of cornstarch. Ready in under 30 minutes, this restaurant-quality dinner is perfect for busy weeknights and meal prep. Gluten-free, sugar-free, and keto-friendly!
Ingredients
Beef & Marinade
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce or coconut aminos (for keto)
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
Stir-Fry
- 2 tablespoons olive oil or avocado oil
- 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 great)
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 heat)
- ½–1 teaspoon low-carb sweetener (like erythritol or monk fruit, optional)
Instructions
In a medium bowl, combine your sliced beef with the soy sauce (or coconut aminos), sesame oil, minced garlic, and black pepper. Use your hands to really massage that marinade into every piece of meat—don’t be shy! Let it sit for 10–20 minutes while you prep your veggies.
In a small bowl, whisk together the beef broth (or water), soy sauce or coconut aminos, vinegar, chili garlic sauce if you’re using it, and your low-carb sweetener. Give it a good whisk until everything’s combined. Set this aside—you’ll pour it in later, and having it ready to go makes the cooking process so much smoother.
Heat 1 tablespoon of oil in your large skillet or wok over medium-high heat. Once it’s shimmering (but not smoking), add your marinated beef in a single layer. This is important—don’t crowd the pan! Let it sear for 2–3 minutes on one side without moving it.
Add the remaining tablespoon of oil to the same pan (don’t wipe it out—all those browned bits add flavor!). Toss in your sliced bell peppers and onion. Stir-fry for 3–5 minutes, keeping everything moving. You want the peppers to be crisp-tender—still bright and with a little snap to them. In the last 30–60 seconds, add your minced garlic and ginger.
Now bring that beautiful beef back to the party! Return it to the pan with all those gorgeous peppers. Pour in your prepared sauce and give everything a good stir. Let it all cook together for 2–3 minutes so the flavors can mingle and get to know each other.
Here’s the trick to getting that perfect restaurant-style glossy sauce without any cornstarch: sprinkle your xanthan gum EVENLY over the mixture while stirring constantly. Keep stirring for about 1 minute, and you’ll watch the sauce transform right before your eyes. It’ll thicken up beautifully and coat everything in that luscious glaze.
Remove your skillet from the heat. Sprinkle with sesame seeds and sliced green onions, and you’re done! Seriously, that’s it. From start to finish, you’ve just created a restaurant-quality keto meal in your own kitchen.
Notes
Make It Spicier: Love heat? Add a pinch of red pepper flakes along with the garlic, or drizzle some sugar-free Sriracha over the finished dish. My husband likes to add fresh sliced jalapeños with the peppers!
Common Mistakes to Avoid:
- Clumpy Xanthan Gum: Always sprinkle while stirring. Never dump it in one spot!
- Overcrowded Pan: This makes everything steam instead of sear. Cook in batches if needed.
- Mushy Peppers: Don’t overcook them! They should stay bright and crisp-tender, not soft and dull.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired