Discover the Ultimate Keto Pepper Steak Recipe for a Delicious Low-Carb Dinner!

Craving a satisfying and healthy meal that aligns with your ketogenic lifestyle? Look no further than this easy Chinese Keto Pepper Steak recipe! This dish offers a delightful combination of tender beef, crisp-tender vegetables, and a rich, flavorful sauce, all while keeping the carb count low. It's a perfect weeknight dinner option that's quicker and healthier than ordering takeout.

Why You'll Love This Keto Pepper Steak

Quick and Easy: Ready in under 30 minutes, making it ideal for busy weeknights.
Flavorful: Packed with Asian-inspired flavors that will tantalize your taste buds.
Healthy: Loaded with vegetables and lean protein, making it a nutritious and satisfying meal.
Keto-Friendly: With only a few net carbs per serving, it fits perfectly into a ketogenic diet.
Versatile: Easily customizable with your favorite vegetables and cuts of steak.

What is Pepper Steak?

A mainstay of Chinese-American restaurant menus, pepper steak is a delicious stir-fry dish featuring strips of beef steak sautéed with bell peppers, onions, and a variety of flavorful seasonings. It’s tossed with a savory brown sauce typically made with soy sauce, oyster sauce, shaoxing wine (or dry sherry), garlic, ginger, and thickened with corn starch for a rich, glossy finish.

Key Ingredients for Keto Pepper Steak

Steak: Flank steak, top sirloin, top round steak, ribeye, or flat iron steak are all great choices. Flank steak is often recommended for its flavor and ability to be sliced thinly. NY Strip steak is also a good option.
Peppers and Onions: Green bell peppers and yellow onions are traditional, but feel free to use red or yellow peppers as well.
Tamari: A gluten-free alternative to soy sauce with a rich flavor. Gluten-free soy sauce or coconut aminos (for soy-free) can also be substituted.
Sesame Oil: Adds a nutty, earthy taste characteristic of Asian cuisine. Toasted sesame oil is a great option.
Keto-Friendly Sweetener: A touch of sweetness enhances the savory flavors.
Xanthan Gum or Glucomannan: Used to thicken the sauce. Glucomannan is often preferred.
Chili Garlic Sauce: Adds a spicy kick. Sriracha can be used as a substitute.

The Secret to Tender Steak: Velveting

To achieve that melt-in-your-mouth tenderness, this recipe employs a technique called "velveting." This involves marinating the steak with baking soda, which helps to break down the proteins and tenderize the meat.

How to Velvet Steak:

For every 12 oz of meat, soak in 1 teaspoon of baking soda with ½ cup of water (or liquid)
Let the steak slices sit with baking soda for 15 minutes.
Rinse the baking soda off and cook as desired.

Step-by-Step Instructions

Prepare the Steak: Freeze the beef for about 30 minutes to make slicing easier. Cut the steak as thinly as possible against the grain. In a large bowl, toss the steak slices with baking soda and water. Let stand for 15 minutes to tenderize. Place in a colander and rinse thoroughly with water. Then, place them on paper towels and pat dry. Be sure to get the beef really dry so it gets a good sear!
Make the Sauce: Combine all the sauce ingredients EXCEPT the xanthan gum and oil in a small bowl. Set aside.
Sauté the Vegetables: Heat a cast iron skillet or wok over medium-high heat and add the avocado oil. Once the oil is hot, add the sliced onion and peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
Sear the Steak: Add additional oil to the skillet if needed, then add the beef in a single layer (cook in batches if needed), and cook for about 1 minute unmoved, to get a nice sear on it. Stir the beef and continue cooking until browned (beef doesn't have to be cooked through), about 2-3 minutes. Remove the beef from the skillet and place on a plate with the peppers.
Thicken the Sauce: In a small bowl, combine the xanthan gum and oil. Set aside. Pour the sauce that you have set aside into the pan.
Combine and Simmer: Add the onion, peppers, and steak back to the skillet. Stir to combine all the ingredients and simmer for 1 to 2 minutes or until heated through and the steak is cooked to the desired doneness.
Serve: Garnish with sesame seeds and green onions. Serve over cauliflower rice or kelp noodles to keep it low-carb.

Tips for the Perfect Keto Pepper Steak

Slice the steak thinly: This ensures tenderness and quick cooking. Partially freezing the steak beforehand makes slicing easier.
Sear the steak in batches: This prevents overcrowding the pan and allows for a better sear.
Don't overcook the steak: Cook it just until browned, as it will continue to cook in the sauce.
Adjust the sauce to your liking: Add more chili garlic sauce for extra spice, or a touch of keto-friendly sweetener for more sweetness.
Prep your ingredients ahead of time: This will make the cooking process even faster.

Serving Suggestions

Cauliflower Rice: A classic keto-friendly alternative to white rice.
Kelp Noodles: A low-carb noodle option that pairs well with stir-fries.
Salad: Serve with a side salad for a complete and balanced meal.

Storage and Meal Prep

Store: Leftover Chinese Pepper Steak can be stored covered in the refrigerator for 3 to 4 days.
Freeze: Freeze for 2 to 3 months in an airtight container.
Meal-Prep: Follow the recipe through the step before adding xanthan gum and oil, slightly undercooking the veggies so they don't get mushy when reheating. Then store the meat mixture and the sauce ingredients separately. Thaw in the refrigerator overnight, then pick up the recipe on the last step. Or prepare and portion into Glass Meal Prep Containers along side riced Cauliflower for the perfect keto meal to go.

Variations

Add More Vegetables: Broccoli, cauliflower, zucchini, or baby corn are all great low-carb additions.
Use Different Proteins: Try pork loin or chicken thighs instead of steak. You can even make a ground beef version.
Make it Spicy: Add more chili garlic sauce or a pinch of red pepper flakes.

Nutritional Information

Nutritional information is provided as a courtesy and is approximate only. It's always best to calculate nutritional information independently. Erythritol carbs are typically not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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