High-Protein Pepper Steak
Steak strips with peppers and onion in a glossy sauce — ready in 30 minutes
This high-protein pepper steak sears beef strips, then tosses them with sliced red and green peppers and onion in a sugar-free soy or coconut aminos sauce until glossy, like the bowl. Each serving has 35 g of protein and 6 g net carbs.
Low carb, sugar-free, and no rice.
Why you’ll love this pepper steak
- 35g protein per serving
- 6g net carbs
- Peppers and onion
- Ready in about 30 minutes
- Glossy sauce
- One pan
Health notes
- Protein: Beef steak strips.
- Low carb: Peppers and onion. No rice or sugar.
- Sugar-free: Sugar-free soy sauce or coconut aminos.
- Keto-friendly: Each serving stays around 6g net carbs if the peppers are measured.
Key element — use a sugar-free sauce
Some stir-fry sauces add sugar. Use soy sauce or coconut aminos so the 6g number holds, like the bowl.
Ingredients
Pepper steak (4 servings)
- 1½ lb beef steak (sirloin or flank), sliced thin
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 Tbsp oil
- 3 Tbsp soy sauce or coconut aminos
- 1 tsp garlic powder or 2 cloves garlic, minced
- ½ tsp black pepper
- Optional: ½ tsp xanthan gum or 1 tsp cornstarch for a thicker sauce
- Salt, to taste
Swaps
- Rice or a sugar sauce: Not in the 6g number.
- Chicken: Same amount. Protein stays high.
- No onion: Carbs drop a little.
- Extra peppers: Carbs rise. Measure them.
Instructions
| 1 | Sear. Heat oil in a large skillet over high heat. Add the steak in batches. Sear 1–2 minutes per side until browned. Remove. |
| 2 | Vegetables. Add the peppers and onion to the same pan. Cook 3–4 minutes until crisp-tender. |
| 3 | Sauce. Return the steak. Add the soy sauce, garlic, and black pepper. Stir until the sauce is glossy. Optional: sprinkle xanthan gum and stir to thicken. |
| 4 | Serve. Taste and add salt if needed. This batch makes 4 servings, like the bowl. |
Pro tips
- Use soy sauce or coconut aminos. A sugar stir-fry sauce is not in these numbers.
- Rice is not in the 6g number.
- Do not overcrowd the pan when searing. Work in batches.
- Peppers should stay crisp. Do not cook them until soft.
- Macros are per serving, 4 from this pan.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 320 |
| Protein | 35g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 780mg |
Estimates based on beef steak, peppers, onion, and sugar-free soy sauce or coconut aminos, divided into 4 servings. Rice and a sugar sauce are not included.
Variations
Chicken
Same amount of chicken breast. Protein stays high.
No onion
Skip it. Carbs drop a little.
Extra heat
Add a pinch of cayenne or sliced jalapeño.
Thicker sauce
A pinch of xanthan gum at the end.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover once cool |
| Reheat | 2 min | Skillet or microwave |
| Freezer | Up to 2 months | Cool fully. Thaw in the fridge |
FAQ
Test your knowledge
5 quick questions about this pepper steak
1. Protein per serving?
2. Net carbs per serving?
3. What keeps the carbs at 6g?
4. About how long does this take?
5. What is not in the 6g number?
