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Best Ever Pepper Steak (Low carb)
Best Ever Pepper Steak (Low carb)

Best Ever Pepper Steak (Low carb)
Looking for a delicious and satisfying low-carb meal? This Low-Carb Pepper Steak recipe is a perfect choice. With tender slices of flank steak and vibrant bell peppers, all coated in a savory sauce, this dish is sure to become a favorite.…
Best Ever Pepper Steak (Low carb)
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     red bell pepper, cut into 1-inch cubes or strips
  • 1
    item
     green bell pepper, cut into 1-inch cubes or strips
  • 8
    oz
     flank steak, sliced into strips against the grain
  • 3
    clove
     garlic, chopped
  • 60
    ml
     keto sweetener
  • 120
    ml
     low-sodium soy sauce
  • 2
    tsp
     sesame oil
  • 1
    tsp
     ground ginger
  • 1
    tbsp
     almond starch
  • 8
    oz
     flank steak sliced into strips against the grain
  • 3
    clove
     garlic chopped
  • 120
    ml
     soy sauce low sodium
Best Ever Pepper Steak (Low carb)
Instructions:
  1. Heat 1 tablespoon of olive oil in a medium skillet or wok over medium-high heat. Add the red and green bell peppers and cook for 1-2 minutes until softened. Remove the peppers from the skillet and place them on a plate.
  2. In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to high and add the flank steak slices. Cook the steak on both sides until browned and no longer pink in the middle. This should take about 2-3 minutes per side.
  3. Reduce the heat to medium-high. Add the chopped garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  4. In a small bowl, whisk together the keto sweetener, low-sodium soy sauce, sesame oil, ground ginger, and almond starch until well combined.
  5. Return the cooked peppers to the skillet with the steak. Pour the sauce mixture over the steak and peppers. Cook for an additional 1-2 minutes, stirring continuously, until the sauce begins to thicken and coat the steak and peppers evenly.
  6. Once the sauce has thickened to your desired consistency, remove the skillet from the heat. Serve the delicious low-carb pepper steak hot, garnished with sliced green onions or sesame seeds if desired.
  7. Enjoy the savory flavors of this Low-Carb Pepper Steak, a perfect dish for a satisfying and low-carb meal! This dish pairs well with a side of cauliflower rice or a fresh green salad, making it a complete and balanced meal.
  8. Cook for an additional 1-2 minutes, stirring continuously, until the sauce begins to thicken and coat the steak and peppers evenly.
  9. Serve the delicious low-carb pepper steak hot, garnished with sliced green onions or sesame seeds if desired.
  10. Enjoy the savory flavors of this Best Ever Pepper Steak, a perfect dish for a satisfying and low-carb meal!
  11. Add 1 tablespoon olive oil to a medium skillet or wok over medium-high heat. Add the peppers and cook for 1-2 minutes until softened. Remove and place on a plate.
  12. Turn the heat to high and add the flank steak and cook on both sides to sear the beef and reduce the heat to medium-high and continue cooking until both sides are no longer pink and brown.
  13. Whisk garlic, sweetener, soy sauce, sesame oil, ginger and almond starch in a small bowl.
  14. Return the peppers to the pan and add the sauce. Cook for 1-2 minutes until the sauce begins to thicken.
  • 2
    tbsp
     olive oil
  • 1
    item
     red bell pepper, cut into 1-inch cubes or strips
  • 1
    item
     green bell pepper, cut into 1-inch cubes or strips
  • 8
    oz
     flank steak, sliced into strips against the grain
  • 3
    clove
     garlic, chopped
  • 60
    ml
     keto sweetener
  • 120
    ml
     low-sodium soy sauce
  • 2
    tsp
     sesame oil
  • 1
    tsp
     ground ginger
  • 1
    tbsp
     almond starch
  • 8
    oz
     flank steak sliced into strips against the grain
  • 3
    clove
     garlic chopped
  • 120
    ml
     soy sauce low sodium
1
Servings
0

Heat 1 tablespoon of olive oil in a medium skillet or wok over medium-high heat. Add the red and green bell peppers and cook for 1-2 minutes until softened. Remove the peppers from the skillet and place them on a plate.

In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to high and add the flank steak slices. Cook the steak on both sides until browned and no longer pink in the middle. This should take about 2-3 minutes per side.

Reduce the heat to medium-high. Add the chopped garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

In a small bowl, whisk together the keto sweetener, low-sodium soy sauce, sesame oil, ground ginger, and almond starch until well combined.

Return the cooked peppers to the skillet with the steak. Pour the sauce mixture over the steak and peppers. Cook for an additional 1-2 minutes, stirring continuously, until the sauce begins to thicken and coat the steak and peppers evenly.

Once the sauce has thickened to your desired consistency, remove the skillet from the heat. Serve the delicious low-carb pepper steak hot, garnished with sliced green onions or sesame seeds if desired.

Enjoy the savory flavors of this Low-Carb Pepper Steak, a perfect dish for a satisfying and low-carb meal! This dish pairs well with a side of cauliflower rice or a fresh green salad, making it a complete and balanced meal.

Cook for an additional 1-2 minutes, stirring continuously, until the sauce begins to thicken and coat the steak and peppers evenly.

Serve the delicious low-carb pepper steak hot, garnished with sliced green onions or sesame seeds if desired.

Enjoy the savory flavors of this Best Ever Pepper Steak, a perfect dish for a satisfying and low-carb meal!

Add 1 tablespoon olive oil to a medium skillet or wok over medium-high heat. Add the peppers and cook for 1-2 minutes until softened. Remove and place on a plate.

Turn the heat to high and add the flank steak and cook on both sides to sear the beef and reduce the heat to medium-high and continue cooking until both sides are no longer pink and brown.

Whisk garlic, sweetener, soy sauce, sesame oil, ginger and almond starch in a small bowl.

Return the peppers to the pan and add the sauce. Cook for 1-2 minutes until the sauce begins to thicken.

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