Pepper Steak (Keto, No Sugar, 3.8g Net Carbs)
- Total time
- 45 minutes
- Makes
- 6 servings
- Net carbs
- 3.8g
- Calories
- 356
Takeout pepper steak is one of those dinners that looks low-carb and is not. The beef and peppers are fine. The trouble is the sauce: it is thickened with cornstarch, usually sweetened with sugar, and then the whole thing lands on a pile of white rice.
The first time I made it at home without those, I got the opposite problem. I dumped two pounds of sliced steak into the pan at once, it boiled in its own juice, and I ended up with gray, chewy strips in a watery sauce. Two changes fixed it for good. A short baking soda soak makes even flank steak tender, and searing the meat in batches keeps it browned instead of stewed.
This version has a savory tamari, garlic and toasted sesame sauce with a little heat from chili garlic sauce. It has no sugar and no cornstarch, because a pinch of xanthan gum thickens it in a minute. It serves six at 3.8g net carbs a serving and takes about 45 minutes, including the 15-minute tenderizing time.
Why This Keto Pepper Steak Works
Baking soda tenderizes the beef. Restaurants call it velveting. Tossing thin strips of steak with baking soda raises the pH on the surface of the meat, so the proteins hold on to moisture and stay soft when they hit a hot pan. Most takeout versions add cornstarch to the mix. You do not need it here, and leaving it out saves carbs. The one rule: rinse the soda off well after 15 minutes, or the beef tastes soapy.
Sear in batches. A crowded pan drops in temperature and the meat steams. Lay the strips in a single layer, give them about a minute on each side, then move them to a plate and cook the next batch.
The sauce is savory, not sweet. Tamari brings the salty, deep soy flavor. Toasted sesame oil, fresh garlic and ground ginger round it out, and chili garlic sauce adds a gentle kick. There is nothing to replace the sugar with, because this version never needed it.
Crisp-tender peppers. The peppers cook for only 2 to 3 minutes, so they keep a little bite and their bright color. Soft, gray peppers are the second most common mistake, right after tough meat.
Recipe Overview
- Prep Time: 15 minutes
- Tenderizing Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Serves: 6
- Net Carbs: 3.8g per serving
Ingredients
For the sauce
| Ingredient | Quantity | Notes |
| Beef broth | ¼ cup | Low-sodium is best |
| Tamari | ¼ cup | Or coconut aminos |
| Toasted sesame oil | 1 ½ tbsp | |
| Chili garlic sauce | 1 tbsp | Or sriracha |
| Garlic | 4 cloves | Minced |
| Ground ginger | ½ tsp | |
| Xanthan gum | ¼ tsp | The thickener |
For the stir-fry
| Ingredient | Quantity | Notes |
| Flank steak | 2 lb | Or top sirloin, thinly sliced |
| Baking soda | 2 tsp | Rinsed off after tenderizing |
| Avocado oil | 3 tbsp | Divided |
| Onion | ¼ large | Thinly sliced |
| Red bell pepper | 1 large | Thinly sliced |
| Green bell pepper | 1 large | Thinly sliced |
| Salt and black pepper | To taste | |
| Toasted sesame seeds | 1 tsp | To garnish |
Flank or sirloin? Both work. Flank steak has long, obvious grain, which makes it easy to slice across, and it takes the baking soda well. Top sirloin is a little more tender to begin with. Avoid stew meat; it needs long, slow cooking, and a stir-fry is over in minutes.
Recipe Timing
| Stage | Time |
| Slice the beef and peppers, mix the sauce | 15 minutes |
| Tenderize the beef in baking soda | 15 minutes |
| Sear the beef in batches | 6–8 minutes |
| Stir-fry the vegetables and finish the sauce | 5–7 minutes |
| Total | 45 minutes |
How to Make Pepper Steak, Step by Step
1. Slice the steak thin, against the grain
Look at the steak and find the lines running along it. That is the grain. Cut across those lines into thin strips, about ¼ inch thick. Cutting along the grain leaves long muscle fibers in every bite, and no amount of tenderizing fully saves that. Tip: slice the steak while it is still slightly frozen and firm; it cuts much more cleanly.
2. Tenderize with baking soda, then rinse
Toss the beef strips with the baking soda in a large bowl until every piece is lightly coated. Let them stand for 15 minutes. Then rinse the beef thoroughly in a colander under cold water, let it drain, and pat it dry with paper towels. Dry meat browns; wet meat steams.
3. Mix the sauce
While the beef stands, whisk the beef broth, tamari, toasted sesame oil, chili garlic sauce, minced garlic and ground ginger together in a small bowl. Sprinkle the xanthan gum over the top while you whisk, so it does not clump. Set it aside.
4. Sear the beef in batches
Heat 1 tablespoon of the avocado oil in a large skillet or wok over medium-high heat until it shimmers. Lay in a single layer of beef with space between the strips and sear about 1 minute per side, until browned. Move it to a plate, add another tablespoon of oil, and repeat until all the beef is cooked. Thicker slices need a little longer.
5. Stir-fry the peppers and onion
Add the last tablespoon of oil, then the onion and both bell peppers. Stir-fry for 2 to 3 minutes, just until they start to soften at the edges. They should still be bright and have some snap.
6. Bring it together
Return the beef and any juices on the plate to the pan. Whisk the sauce again and pour it in. Stir for a minute or two, until the sauce thickens and coats everything in a glossy layer. Taste, then season with salt and black pepper. Sprinkle with the toasted sesame seeds and serve right away.
Tips and Variations
- Do not skip the rinse. Baking soda left on the meat gives it a bitter, soapy taste. A thorough rinse and a good pat dry fix both the flavor and the sear.
- Get the pan hot first. If the strips do not sizzle loudly the moment they land, wait. A pan that is not hot enough is the main reason stir-fried beef turns gray.
- Thicker sauce? Let it bubble another 30 seconds. Avoid adding more xanthan gum on top of the sauce, which can make it slimy. If you want it thicker next time, whisk a little extra into the sauce before it goes in.
- More heat: add a second spoonful of chili garlic sauce, or a pinch of red pepper flakes with the peppers.
- Soy-free: coconut aminos work in place of tamari. They are milder and slightly sweet, so taste before you add salt.
- Add mushrooms: a cup of sliced mushrooms can go in with the peppers. They add a few carbs; the nutrition below does not include them.
What to Serve With Pepper Steak
Cauliflower rice is the natural partner, because it soaks up the sauce the way white rice would. Shrimp fried cauliflower rice makes it a bigger takeout-style spread. Steamed broccoli, sauteed green beans or a crisp cucumber salad all work on the side. For a lighter plate, spoon it over shredded cabbage or into butter lettuce cups.
If your family likes beef stir-fries, this sits nicely in a rotation with keto Mongolian beef, which has a sweeter, stickier glaze, and with keto orange chicken when you want chicken instead.
Storage and Reheating
Fridge: keep leftovers in an airtight container for up to 5 days. The sauce thickens as it cools.
Reheat: warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce. Reheat just until hot, because the thin beef overcooks quickly. The microwave works too, in short bursts.
Make ahead: slice the beef and peppers and mix the sauce up to a day ahead, then keep them covered in the fridge. Tenderize, rinse and cook the beef just before dinner.
Frequently Asked Questions
Is pepper steak keto?
The beef and peppers are. The takeout version usually is not, because the sauce is thickened with cornstarch, often sweetened, and served over rice. This version uses tamari, a pinch of xanthan gum and no sugar, so a serving has 3.8g net carbs.
What cut of beef is best for pepper steak?
Flank steak is the classic choice, and top sirloin is a good second. Both are lean, slice cleanly into thin strips, and cook in a minute or two. Slice them against the grain.
Why is my pepper steak tough?
Usually one of three things: the beef was sliced with the grain, it was cut too thick, or the pan was crowded so the meat stewed in its juices. The baking soda step and searing in small batches solve most of it.
What is the difference between pepper steak and Mongolian beef?
Pepper steak is built around bell peppers and onion in a savory soy-based sauce. Mongolian beef is mostly beef and green onions in a sweeter, stickier glaze.
More Low-Carb Dinners From the Skillet
- Keto Philly Cheese Steak Skillet — steak, peppers and melted cheese, ready in 25 minutes.
- Teriyaki Beef and Broccoli — another beef stir-fry, with broccoli in a teriyaki-style sauce.
- Keto Chicken and Broccoli Stir-Fry — the chicken version of a weeknight stir-fry.
- Salisbury Steak (Keto, No Breadcrumbs) — beef patties in mushroom gravy at 6g net carbs.
Recipe Card
The full ingredient list and the method in short are in the card below.
Keto Pepper Steak
Equipment
- Large skillet or wok 12-inch
- Sharp chef’s knife for thin slices
- Colander for rinsing the beef
- Small bowl and whisk for the sauce
Ingredients
For the sauce
- 1/4 cup beef broth low-sodium is best
- 1/4 cup tamari or coconut aminos
- 1 1/2 tbsp toasted sesame oil
- 1 tbsp chili garlic sauce or sriracha
- 4 cloves garlic minced
- 1/2 tsp ground ginger
- 1/4 tsp xanthan gum
For the stir-fry
- 2 lb flank steak or top sirloin, thinly sliced against the grain
- 2 tsp baking soda
- 3 tbsp avocado oil divided
- 1/4 large onion thinly sliced
- 1 large red bell pepper thinly sliced
- 1 large green bell pepper thinly sliced
- salt and black pepper to taste
- 1 tsp toasted sesame seeds to garnish
Instructions
Prepare
- Sauce: Whisk the beef broth, tamari, toasted sesame oil, chili garlic sauce, garlic and ground ginger together. Sprinkle in the xanthan gum while whisking so it does not clump. Set aside.
- Tenderize: Toss the sliced flank steak with the baking soda in a large bowl. Let stand 15 minutes, then rinse thoroughly under cold water, drain, and pat dry.
Cook
- Sear: Heat 1 tbsp of the avocado oil in a large skillet or wok over medium-high heat. Sear the beef in a single layer, about 1 minute per side, until browned. Move to a plate and repeat with another 1 tbsp oil and the rest of the beef.
- Vegetables: Add the last 1 tbsp oil, the onion, red bell pepper and green bell pepper. Stir-fry 2-3 minutes, until starting to soften but still bright.
- Finish: Return the beef and its juices to the pan. Whisk the sauce, pour it in and stir 1-2 minutes, until thickened and glossy. Season with salt and black pepper, sprinkle with the toasted sesame seeds and serve.
Notes
Keep cooking
