Description
This Easy Pepper Steak Stir Fry is a quick and flavorful low-carb, keto-friendly dish featuring thinly sliced flank or sirloin steak sautéed with vibrant cabbage, carrots, and bell peppers in a savory soy and beef stock sauce, finished with green onions and toasted sesame seeds for a delightful Asian-inspired meal perfect for busy weeknights.
Ingredients
Meat
- 1 pound Flank or Sirloin tip steak, thinly sliced (buy pre-sliced meat like stir-fry meat or shaved beef as a time saver)
Vegetables
- 2 cups Red and green cabbage, thinly sliced
- 1 cup Matchstick carrots
- 1 cup Red or orange bell pepper, thinly sliced
- 5 cloves Garlic, minced
- 1/3 cup Green onions, thinly sliced
Sauces and Oils
- 2 tablespoons Sesame oil (divided)
- 1/3 cup Soy sauce
- 1 cup Beef stock
Thickener and Seasonings
- 2 tablespoons Corn starch
- 1 tablespoon Ground black pepper
- 1/2 teaspoon Salt
Garnish
- Toasted sesame seeds
Instructions
- Heat oil and sauté garlic: In a large skillet, heat half of the sesame oil over medium to high heat. Add the minced garlic and sauté until it softens slightly, about 2 minutes, releasing its aroma.
- Brown the steak: Add the thinly sliced steak to the skillet and continue sautéing until the meat is browned all over. Then remove the steak from the skillet and set it aside on a plate to rest temporarily.
- Cook the vegetables: Into the same skillet, add the thinly sliced cabbage, matchstick carrots, and bell pepper. Stir-fry the vegetables for about 2 minutes, continuously stirring to ensure even cooking and to retain crunchiness.
- Prepare and add sauce: In a small bowl, whisk together the beef stock and corn starch until smooth. Pour this mixture along with the soy sauce into the skillet with the vegetables. Continue frying for 2 minutes while stirring constantly to combine and start thickening the sauce.
- Season and combine: Add the ground black pepper and salt to the skillet, stirring well. Return the browned steak to the pan and continue frying everything together, stirring continuously until the sauce thickens and coats the ingredients evenly, about 4 minutes.
- Finish with green onions: Remove the skillet from the heat and stir in the thinly sliced green onions for a fresh, crisp flavor addition.
- Garnish and serve: Transfer the stir fry to plates, sprinkle toasted sesame seeds on top for added texture and nuttiness, and serve immediately with rice or vermicelli noodles as desired.
Notes
- For speed, use pre-sliced stir-fry beef available at many grocery stores.
- Adjust black pepper quantity according to your heat preference; it adds a nice kick here.
- Ensure to stir continuously when adding the beef stock and corn starch mixture to avoid lumps and achieve a smooth sauce.
- Feel free to substitute beef stock with vegetable stock for a slightly different flavor.
- This recipe is low carb and keto-friendly, but serving with rice or noodles will increase carbohydrate content.
