Sliced steak, bell peppers, onions, soy sauce and sesame oil is all you need for a great tasting 30-minute meal. This low carb recipe satisfies that Chinese takeout craving to help you stay on track. Serve as is or over cauliflower rice for a great keto version of a restaurant fave.
Cuisine Asian, Chinese
Keyword 30 minutes or less, easy, one pot
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Kim Hardesty
12ozFlank steaksliced into 1/4 inch strips
3/4largeRed bell pepper*(4 oz/114 g)
3/4largeGreen bell pepper*(4 oz/114 g)
1/4smallonionsliced (1 oz/28 g)
1tbspLight olive oildivided use
1tbspGluten free soy sauce
1tsptoasted sesame oil
Slice the peppers and onions, set aside. Thinly slice the flank steak against the grain, 1/4 inch thickness.
Heat pan over medium high heat. When hot add 1 tsp of oil. Place half of the beef in the pan and do not touch until cooked half way through, about 2 minutes. Stir and cook for a minute more. Remove from the pan. Add another teaspoon of oil and cook the remaining strips of beef, removing from the pan after cooking.
Add remaining tsp of oil to pan, all of the vegetables, the soy sauce and 2-3 tbsp of water. Cover and cook 2-3 minutes or until crisp-tender.
Add the meat back to the pan to heat through. Remove from the heat and season with a pinch of salt and pepper and 1 tsp of toasted sesame oil.
Enjoy as is or serve over cauliflower rice.
Serves 3 people at 4.24 g NET CARBS each.
* Slice the pepper into strips by slicing one side of the pepper from top to bottom. Cut the piece of pepper into strips. Repeat with remaining pepper. OR cut the peppers into squared like I did. I followed the same procedure above, but cut the pepper pieces into squares instead of strips.NOTE: If the sauce is not thick enough for you, add a slurry of 1 tsp of arrowroot powder mixed with 1 tsp of water at the end of cooking. Keep in mind, adding arrowroot will add 2.33 g carbs to the entire recipe, which is 0.77 g per serving. Stay away from xanthan gum for thickening as it clumps and dulls flavor.STORING AND REHEATING: Allow to cool and place in an airtight container in the fridge. To reheat, place in a microwave safe bowl and microwave on high power until hot all the way through. Microwaves differ so times will vary. To make this recipe for 4 people, use 1 pound of flank steak and two whole peppers. The nutritional info will still be very close to what is shown.