Tender strips of beef stir-fried with colorful bell peppers, sweet onion, garlic, and a savory peppery sauce. This version is flour-free and has no added sugar.

Ingredients

For the Steak

• 1½ lb (680 g) beef sirloin or flank steak, thinly sliced against the grain
• 1 tbsp olive oil or avocado oil
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• ½ tsp freshly ground black pepper
• ½ tsp garlic powder

Vegetables

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow or orange bell pepper, sliced
• 1 large onion, cut into wedges
• 3 cloves garlic, minced
• 1–2 green chilies, sliced, optional
• 2 green onions, sliced

Sauce

• ¼ cup low-sodium soy sauce
• 2 tbsp beef broth or water
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• ½ tsp freshly ground black pepper
• ½ tsp grated fresh ginger
• ½ tsp red pepper flakes, optional
• 1 tsp cornstarch mixed with 1 tbsp cold water, optional for thickening

For Garnish

• 1 tsp sesame seeds
• Sliced green onions
• Extra freshly cracked black pepper

Instructions

1. Prepare the Beef

Pat the steak dry and slice it very thinly against the grain. Place it in a bowl and toss with soy sauce, sesame oil, black pepper, garlic powder, and olive oil.

Let it marinate for 15–20 minutes.

2. Make the Sauce

In a small bowl, whisk together soy sauce, beef broth, rice vinegar, sesame oil, black pepper, ginger, and red pepper flakes.

If you prefer a thicker sauce, mix the cornstarch with cold water separately and keep it ready.

3. Sear the Steak

Heat a large skillet or wok over high heat.

Add a little oil and spread the beef into a single layer. Cook for about 1–2 minutes per side, working in batches if necessary.

Remove the beef and set aside. Avoid overcrowding the pan so the beef browns instead of steaming.

4. Cook the Vegetables

Add the onion and bell peppers to the same skillet.

Stir-fry for 3–5 minutes, keeping the vegetables slightly crisp.

Add the garlic and green chilies and cook for another 30–60 seconds.

5. Combine Everything

Return the cooked beef to the skillet.

Pour in the sauce and toss everything together. Cook for 1–2 minutes.

For a thicker sauce, add the cornstarch slurry and stir constantly until the sauce becomes glossy and coats the steak.

6. Finish

Turn off the heat and sprinkle with sesame seeds and sliced green onions.

Serve immediately.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 330–360
• Protein: 35–38 g
• Fat: 17–19 g
• Carbohydrates: 9–11 g
• Fiber: 2–3 g
• Net Carbs: 7–9 g
• Sugar: 5–6 g naturally occurring from the vegetables
• Sodium: 800–1,000 mg, depending on the soy sauce used

Nutrition will vary according to the cut of beef, amount of oil, and soy sauce.

Recipe Notes

• Best beef: Sirloin, flank steak, or top round work well.
• For tender beef: Always slice against the grain and avoid overcooking.
• For lower sodium: Use low-sodium soy sauce or reduce the amount and replace some with beef broth.
• For more heat: Add extra chili or red pepper flakes.
• For extra vegetables: Add mushrooms, broccoli, or snow peas.
• Flour-free: No flour is needed.
• No added sugar: The sauce uses no sugar; the small amount of sugar comes naturally from the vegetables.

Q&A

Q: Can I use another cut of beef?
Yes. Flank steak, sirloin, top round, or ribeye can all work. Slice the meat very thinly against the grain.

Q: How do I keep the steak tender?
Use high heat, don’t overcrowd the pan, slice against the grain, and cook the beef quickly.

Q: Can I make this without cornstarch?
Absolutely. Simply leave it out. The sauce will be thinner but still flavorful.

Q: Can I make this completely low-carb?
Yes. Skip the cornstarch and serve it with cauliflower rice, zucchini noodles, or vegetables instead of regular rice.

Q: Can I prepare it ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently.

Q: Can I freeze pepper steak?
Yes. Cool completely, place in a freezer-safe container, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with it?
Cauliflower rice, steamed broccoli, zucchini noodles, roasted vegetables, or regular rice are all good options.

Q: Why does my beef release water instead of browning?
The pan may not be hot enough, the pan may be overcrowded, or the beef may be too wet. Pat the beef dry and cook it in batches over high heat.