Keto Pepper Steak
Thin flank steak strips tenderized with baking soda, seared in batches and tossed with crisp-tender bell peppers in a garlicky tamari and toasted sesame sauce. No sugar, no cornstarch. Serves 6 at 3.8g net carbs each.
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
Rinse well. Baking soda left on the beef tastes soapy. Rinse, drain and pat the strips dry before searing.
Slicing: slice the steak while it is still slightly frozen and firm. Cut against the grain, about 1/4 inch thick.
Nutrition counts the beef raw. The baking soda is rinsed off and counted as zero; salt and pepper to taste are not included. Serving suggestions are not included.
Storage: up to 5 days in the fridge. Reheat in a skillet over medium heat with a splash of water or broth.