Chinese Pepper Steak Recipe
Experience a flavor explosion with this Easy Chinese Pepper Steak. With a few small changes, it's easy to make this classic take out dish into a keto friendly meal the whole family will love! Only 3.4g net carbs per serving.
Servings 6 servings
Calories 312kcal
Ingredients
Sauce
- ¼ cup beef broth
- ¼ cup tamari
- 1 ½ tablespoon toasted sesame oil
- 1 tablespoon chili garlic sauce or Sriracha
- 4 cloves garlic minced
- ½ teaspoon ground ginger
- ½ to ¾ teaspoon glucomannan or ¼ teaspoon xanthan gum
Stir Fry:
- 2 lb steak flank or top sirloin, thinly sliced
- 2 teaspoon baking soda
- 2 to 3 tablespoon avocado oil
- ¼ large onion thinly sliced
- 1 large red pepper thinly sliced
- 1 large green pepper thinly sliced
- Salt and pepper to taste
Instructions
Sauce
- Whisk all of the sauce ingredients together and set aside.
Pepper Steak Stir Fry
- In a large bowl, toss the steak slices with the baking soda to coat. Let stand 15 minutes to tenderize, then rinse thoroughly with water. Let drain and pat dry.
- In a large skillet or wok over medium high heat, add 1 tablespoon of the oil. Add slices of meat in a single layer and sear quickly, about 1 minute on each side (depending on how thinly you sliced it).
- Remove to a plate and repeat with more oil and more meat until all the meat has been cooked to your liking.
- Add the vegetables to the pan and stir fry for 2 to 3 minutes, until becoming tender. Add the meat and any accumulated juices back into the pan.
- Stir in the sauce and cook until thickened. Season to taste with salt and pepper (and more chili garlic sauce if you like!). Sprinkle with toasted sesame seeds before serving.
Notes
Storage Instructions: Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving = ⅙th of recipe | Calories: 312kcal | Carbohydrates: 4.7g | Protein: 33.6g | Fat: 18.6g | Fiber: 1.3g