Keto Pepper Steak

Name: Keto Pepper Steak
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 6 serving
Ingredients: 1 ½ pounds flank steak; 1 green pepper; 1 red bell pepper; 6 ounces Shiitake mushrooms; ⅔ cup beef broth; ½ yellow onion; 2 cloves garlic; 2 tablespoons light olive oil; 2 tablespoons liquid aminos; 2 teaspoons toasted sesame oil; 1 teaspoon fresh ginger; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon xanthan gum

User Reviews

5.0

3 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
28 mins
Servings
6
Calories
263 kcal
Course
Main Course
Cuisine
Chinese

Keto Pepper Steak

Iris Warren

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This delicious Keto Pepper Steak is made with juicy slices of steak, tender peppers, onions and mushrooms, simmered in a flavorful Asian sauce.

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Ingredients

Servings

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

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Instructions

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.