I tweaked a classic Keto Pepper Steak Low Carb Beef Stir Fry with a simple one pan shortcut and a surprising pantry ingredient that cuts the cook time to under 30 minutes.
I always land on quick dinners when time is tight, and my Keto Pepper Steak Low Carb Beef Stir Fry is that night saver that keeps me coming back. Thin slices of sirloin steak and bright bell peppers sizzle into something that tastes way fancier than it is.
I love how this fits into Keto Beef Recipes but still feels like a takeout upgrade, and i swear the flavors get a tiny char that makes you wanna eat faster. It’s simple, a little messy, and perfect when you need big flavor without fuss.
Ingredients
- Steak brings rich protein and iron, keeps you full, sometimes chewy if overcooked.
- Bell peppers add crunch, vitamin C and fiber, and sweetness when roasted.
- Onion gives savory sweetness and a little carbs, caramelizes to deep flavor.
- Garlic punches taste with aromatic sulfur compounds, may boost immunity a bit.
- Ginger adds bright heat and warmth, helps digestion, and smells fresh.
- Tamari brings salty umami and depth, use tamari if you need gluten free.
- Avocado oil tolerates high heat, mostly monounsaturated fats, neutral flavor for stir fry.
- Xanthan gum lightly thickens sauce, use sparingly cause it can get gloopy fast.
Ingredient Quantities
- 1 lb (450 g) flank or sirloin steak, thinly sliced against the grain, you can cut it a bit thicker if you want
- 2 medium bell peppers (1 red, 1 green), thinly sliced
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated or finely chopped
- 2 tbsp avocado oil or other neutral oil
- 3 tbsp tamari or soy sauce, tamari for gluten free
- 1/4 cup beef broth or water
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp granulated erythritol or your preferred keto sweetener, optional
- 1/4 to 1/2 tsp xanthan gum for thickening, optional
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced for garnish, optional
- 1 tsp sesame seeds, toasted, optional
How to Make this
1. Prep everything first, trust me it saves time: thinly slice the steak against the grain (you can cut it a bit thicker if you want), thinly slice 1 red and 1 green bell pepper, thinly slice the yellow onion, mince 3 garlic cloves, grate 1 tbsp ginger, slice 2 green onions and toast 1 tsp sesame seeds if using. Pat the steak dry with paper towels so it sears, season lightly with salt and pepper.
2. Toss the steak briefly with 1 tbsp tamari or soy sauce and a pinch of ginger and garlic if you like, let it sit while the pan heats (5 to 10 minutes is fine, this gives flavor without a long marinade).
3. Heat a large skillet or wok over high heat until very hot, add 2 tbsp avocado oil and heat until shimmering. Don’t crowd the pan or the meat will steam, cook the beef in batches if needed, searing 1 to 2 minutes per side until browned but not overcooked, then remove to a plate.
4. Add a little more oil if the pan looks dry, add the sliced onion and bell peppers and stir fry 3 to 4 minutes until they start to soften but still have some bite.
5. Push the veg to the side, add the minced garlic and remaining grated ginger, cook 20 to 30 seconds until fragrant, don’t burn it.
6. Deglaze the pan with 1/4 cup beef broth or water, add the remaining 2 tbsp tamari or soy sauce, 1 tbsp rice vinegar and 1/2 tsp granulated erythritol if you want a touch of sweetness; scrape up any browned bits from the bottom, those are flavor.
7. If you want a thicker sauce, make a xanthan slurry by whisking 1/4 to 1/2 tsp xanthan gum into about 1 tbsp cold water until smooth, then slowly whisk it into the simmering sauce and cook 30 to 60 seconds until it thickens. If you skip xanthan just simmer a bit to reduce.
8. Return the beef and any juices to the pan, toss everything together and cook 1 to 2 minutes until the steak is just cooked through; taste and adjust salt and pepper.
9. Turn off the heat and drizzle 1 tsp toasted sesame oil for flavor, toss once more.
10. Serve right away, garnished with the sliced green onions and toasted sesame seeds. Quick tip, serve over cauliflower rice to keep it keto and low carb.
Equipment Needed
1. Large heavy skillet or wok for searing the beef and stir frying the veggies
2. Sharp chef’s knife for thinly slicing steak and vegetables
3. Sturdy cutting board
4. Tongs and a spatula for flipping and tossing
5. Several small mixing bowls for mise en place and for the xanthan slurry
6. Microplane or fine grater for the ginger
7. Measuring spoons and a 1/4 cup liquid measure or small measuring cup
8. Paper towels and a plate for patting and resting the steak
9. Small whisk or fork and a wooden spoon for mixing and stirring
dont forget a small skillet or sheet pan if you want to toast sesame seeds separately, you’ll thank me later.
FAQ
Keto Pepper Steak Low Carb Beef Stir Fry Recipe Substitutions and Variations
- Steak (1 lb flank or sirloin): swap for boneless chicken thighs, thin pork tenderloin, peeled shrimp, or extra-firm tofu if you want a veg option; cooking time will change, so watch it.
- Tamari or soy sauce (3 tbsp): use coconut aminos for a gluten free, slightly sweeter finish, Bragg Liquid Aminos for similar umami, or dilute fish sauce with a bit of water for depth.
- Bell peppers (red & green): replace with thinly sliced zucchini, broccoli or cauliflower florets, or asparagus/sugar snap peas for crunch and lower carbs.
- Xanthan gum (1/4–1/2 tsp) and erythritol: for thickening try 1/4 tsp guar gum, 1/2 tsp ground psyllium husk, or just simmer to reduce; for sweetener swap erythritol with monk fruit, stevia, or allulose.
Pro Tips
1) Partially freeze the steak for 20 to 30 minutes so it firms up, then slice across the grain with a very sharp knife for even, clean pieces. It makes a huge difference, especially if you want thin slices, and it keeps things consistent so nothing overcooks.
2) Get the pan ripping hot and cook the beef in true batches, don’t cram it in. If you want a guide temp, pull at about 125 to 130 F for medium-rare or 135 F for medium, because itll keep cooking a bit after you take it off the heat.
3) Xanthan is ridiculously powerful so start tiny, like 1/8 tsp, mix it into cold water until smooth and add it slowly while whisking. If the sauce goes gluey, thin it with extra broth or water, and remember you can always reduce the sauce a little instead of over-using xanthan.
4) Finish smart: add sesame oil off the heat and a splash of rice vinegar right at the end to brighten everything up. Toast the sesame seeds in a dry pan only until fragrant, watch them close though or they burn fast, and taste for salt at the end since tamari/soy can vary a lot.
Keto Pepper Steak Low Carb Beef Stir Fry Recipe
I tweaked a classic Keto Pepper Steak Low Carb Beef Stir Fry with a simple one pan shortcut and a surprising pantry ingredient that cuts the cook time to under 30 minutes.
4
servings
375
kcal
Equipment: 1. Large heavy skillet or wok for searing the beef and stir frying the veggies
2. Sharp chef’s knife for thinly slicing steak and vegetables
3. Sturdy cutting board
4. Tongs and a spatula for flipping and tossing
5. Several small mixing bowls for mise en place and for the xanthan slurry
6. Microplane or fine grater for the ginger
7. Measuring spoons and a 1/4 cup liquid measure or small measuring cup
8. Paper towels and a plate for patting and resting the steak
9. Small whisk or fork and a wooden spoon for mixing and stirring
dont forget a small skillet or sheet pan if you want to toast sesame seeds separately, you’ll thank me later.
Ingredients
1 lb (450 g) flank or sirloin steak, thinly sliced against the grain, you can cut it a bit thicker if you want
2 medium bell peppers (1 red, 1 green), thinly sliced
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated or finely chopped
2 tbsp avocado oil or other neutral oil
3 tbsp tamari or soy sauce, tamari for gluten free
1/4 cup beef broth or water
1 tbsp rice vinegar
1 tsp toasted sesame oil
1/2 tsp granulated erythritol or your preferred keto sweetener, optional
1/4 to 1/2 tsp xanthan gum for thickening, optional
Salt and freshly ground black pepper, to taste
2 green onions, thinly sliced for garnish, optional
1 tsp sesame seeds, toasted, optional
Directions
- Prep everything first, trust me it saves time: thinly slice the steak against the grain (you can cut it a bit thicker if you want), thinly slice 1 red and 1 green bell pepper, thinly slice the yellow onion, mince 3 garlic cloves, grate 1 tbsp ginger, slice 2 green onions and toast 1 tsp sesame seeds if using. Pat the steak dry with paper towels so it sears, season lightly with salt and pepper.
- Toss the steak briefly with 1 tbsp tamari or soy sauce and a pinch of ginger and garlic if you like, let it sit while the pan heats (5 to 10 minutes is fine, this gives flavor without a long marinade).
- Heat a large skillet or wok over high heat until very hot, add 2 tbsp avocado oil and heat until shimmering. Don’t crowd the pan or the meat will steam, cook the beef in batches if needed, searing 1 to 2 minutes per side until browned but not overcooked, then remove to a plate.
- Add a little more oil if the pan looks dry, add the sliced onion and bell peppers and stir fry 3 to 4 minutes until they start to soften but still have some bite.
- Push the veg to the side, add the minced garlic and remaining grated ginger, cook 20 to 30 seconds until fragrant, don't burn it.
- Deglaze the pan with 1/4 cup beef broth or water, add the remaining 2 tbsp tamari or soy sauce, 1 tbsp rice vinegar and 1/2 tsp granulated erythritol if you want a touch of sweetness; scrape up any browned bits from the bottom, those are flavor.
- If you want a thicker sauce, make a xanthan slurry by whisking 1/4 to 1/2 tsp xanthan gum into about 1 tbsp cold water until smooth, then slowly whisk it into the simmering sauce and cook 30 to 60 seconds until it thickens. If you skip xanthan just simmer a bit to reduce.
- Return the beef and any juices to the pan, toss everything together and cook 1 to 2 minutes until the steak is just cooked through; taste and adjust salt and pepper.
- Turn off the heat and drizzle 1 tsp toasted sesame oil for flavor, toss once more.
- Serve right away, garnished with the sliced green onions and toasted sesame seeds. Quick tip, serve over cauliflower rice to keep it keto and low carb.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 243g
- Total number of serves: 4
- Calories: 375kcal
- Fat: 24g
- Saturated Fat: 7g
- Trans Fat: 0.05g
- Polyunsaturated: 1.9g
- Monounsaturated: 15g
- Cholesterol: 79mg
- Sodium: 937mg
- Potassium: 600mg
- Carbohydrates: 7.8g
- Fiber: 2g
- Sugar: 4.7g
- Protein: 30.3g
- Vitamin A: 625IU
- Vitamin C: 48mg
- Calcium: 30mg
- Iron: 3.5mg
