This delicious Keto Pepper Steak is made with juicy slices of steak, tender peppers, onions and mushrooms, simmered in a flavorful Asian sauce. It's the perfect, guilt-free solution for all your Chinese takeout cravings.
FREE EASY KETO DINNERS EBOOK
❤️ Why You’ll Love this Pepper Steak Recipe
- Tender juicy strips of steak stir fried with a flavorful Asian sauce
- Colorful mix of bell peppers and shiitake mushrooms
- Satisfy your cravings for Chinese takeout
- Easy to make in under 30 minutes
With this easy pepper steak recipe, you can say goodbye to Chinese takeout and hello to the best steak and pepper stir fry you’ve ever tasted. A delicious mix of tender strips of juicy steak with onions and slices of colorful red and green peppers are coated with a homemade sauce loaded with incredible Asian flavors.
Low carb pepper steak is an ultra-satisfying meal that will wow your whole family. And the best part is, not only does it taste better than any takeout you can order, but it's also much healthier. Plus, you can have the entire dish on the table in under 30 minutes.
Quick and easy stir fry recipes like this low carb pepper steak are a great way to keep interesting and healthy meals on your regular meal rotation. If you love stir fry, you should also check out this recipe for Beef Stir Fry with Broccoli and this Teriyaki Chicken Stir Fry.
🛒 What’s in Chinese Pepper Steak
- Flank steak
- Green pepper
- Red bell pepper
- Shiitake mushrooms
- Beef broth
- Light olive oil
- Liquid aminos
- Toasted sesame oil
- Ground black pepper
- Xanthan gum
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Large skillet
- Sharp kitchen knife
🔪 How to Make Low Carb Pepper Steak
Heat a large skillet to medium and add in half of the olive oil, peppers, mushrooms and onion.
Sauté until tender, then remove and set aside.
Slice your flank steak against the grain, in long thin slices.
Tip: To make this process much easier, I put my steak in the freezer for about 30 minutes prior to slicing it. I cannot stress enough that you want to cut against the grain and very thinly. Otherwise your steak can be tough.
Tip: This might seem trivial, but you'll have to trust me on this. I prepare mine this way and it turns out nice and tender every single time.
Add in the remaining olive oil and allow it to heat up. Salt and pepper the steak and sauté it for just a few minutes or until almost cooked through.
Add in the ginger and sauté while stirring for about a minute, then add in the garlic and continue cooking for another 20 seconds.
Tip: Make sure not to brown the garlic or it will become bitter.
Stir in the beef broth, liquid aminos, toasted sesame oil, then slowly whisk in the xanthan gum.
Add the sautéed veggies back in and simmer until warmed through and the sauce has thickened to your liking.
Tip: It will take a few minutes to thicken, so be sure to wait before deciding to add more. If you add too much xanthan gum, the result will be a gooey gelatinous sauce that is not appealing whatsoever.
Serve this Chinese pepper steak with onions over cauliflower rice or all on its own. Store leftovers in an airtight container for a few days or freeze.
What Kind of Meat is Pepper Steak Made From?
While you can use more expensive cuts of meat to make pepper steak, flank steak works perfectly. This is because it has a wonderful texture and is marbled with fat to help keep it moist when cooking in high temps. The fat also gives the steak amazing flavor.
If you can't find flank steak, ribeye or sirloin steak will work well also.
Tips for Making the Best Pepper Steak
- Slice the steak thin: To make sure the steak is cooked evenly, cut it into thin even slices. Remember the freezer tip; this makes slicing raw steak much easier.
- Cut the veggies the same size: For the peppers and onions to have consistent texture when they have finished cooking, make sure you cut them in slices as similar in size as possible.
- Taste test: If you’re not familiar with sesame oil or liquid aminos, add just a little bit at a time and taste the sauce as you go. Both ingredients have distinct flavors that you may prefer more or less of.
- Make clean up easy: Save time and mess by using the same pan and cooking this dish in stages. The veggies are first, then the steak.
- Cooking with xanthan gum: Xanthan gum is used to thicken the sauce instead of a cornstarch slurry. A little bit of xanthan gum goes a long way so resist the temptation to add more until it has had time to fully thicken the sauce.
- Spice it up: If you prefer a kick of heat, add a pinch of red pepper flakes to the sauce. You can also add a pinch of cayenne pepper if you want even more heat.
Is Pepper Steak High in Carbs?
Most takeout pepper steak recipes are simmered in a sauce that is full of added sugars, then it's served over a bed of white rice. This drives the carb count out of range for those on Keto or a low carb diet.
With this recipe, there are only 4 net carbs, coming from the vegetables and the low carb, sugar free sauce.
Can I Have Peppers and Onions on Keto?
Absolutely! Bell peppers have approximately 5 net carbs per cup. But the great thing about peppers is they are incredibly flavorful, so you seldom eat an entire cup in one meal.
Although onions have more carbs than some other low carb veggies, they are like peppers in the fact that they pack so much flavor, you seldom eat a lot at one time. Because onions have some fiber, the next carbs for about ½ cup is between 5-7, depending on the variety you use.
Why is my Pepper Steak So Tough?
Pepper steak can become tough if you use the wrong cut of meat or if you cut the meat incorrectly. For tender flank steak, always cut it against the grain. This helps break up fibers making it tender and easier to chew.
Do I Salt and Pepper Steak Before Searing?
For best results, wait to season the steak until right before adding it to the hot oil.
More Keto Asian Inspired Recipes
- Asian Grilled Chicken with Peanut Ginger Slaw
- Sticky Asian Chicken Wings
- Asian Grilled Chicken Salad
- Bang Bang Salmon Cakes
- Thai Red Curry Coconut Pork
- Asian Glazed Salmon
FREE 20 EASY KETO RECIPES EBOOK
Keto Pepper Steak
- 1 ½ pounds flank steak, thinly sliced
- 1 green pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 6 ounces shiitake mushrooms, sliced without the stems
- ⅔ cup beef broth
- ½ yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons light olive oil
- 2 tablespoons liquid aminos
- 2 teaspoons toasted sesame oil
- 1 teaspoon fresh ginger, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon xanthan gum
- Heat a large skillet to medium and add in half of the olive oil, peppers, mushrooms and onion. Sauté until tender, then remove and set aside.
- Slice your flank steak against the grain, in long thin slices. To make this process much easier, I put my steak in the freezer for about 30 minutes prior to slicing it. I cannot stress enough that you want to cut against the grain and very thinly. Otherwise your steak can be tough.
- Add in the remaining olive oil, steak, salt and pepper. Sauté for just a few minutes or until almost cooked through.
- Add in the ginger and sauté while stirring for about a minute, then add in the garlic and continue cooking for another 20 seconds. Make sure not to brown the garlic or it will become bitter.
- Stir in the beef broth, liquid aminos, toasted sesame oil, then slowly whisk in the xanthan gum.
- Add the sautéed veggies back in and simmer until warmed through and the sauce has thickened to your liking.
- Serve over cauliflower rice or all on its own. Store leftovers in an airtight container for a few days or freeze.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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