This easy Chinese Keto Pepper Steak Recipe features tender strips of steak with sauteed bell peppers and onion, all smothered in a thick, rich, flavorful sauce. It's a super easy, one-skillet keto dinner that your whole family will love!
Prepare the cauliflower rice, if desired. Set aside.
Freeze the beef for about 30 minutes before slicing, this will help you slice it more thinly. The thinner, the better! Then, cut the steak as thinly as possible against the grain.
In a large bowl, toss the steak slices with the baking soda and water. Let stand for 15 minutes to tenderize. Place in a colander and rinse thoroughly with water. Then, place on paper towels and pat dry. TIP: Be sure to get the beef really dry so it gets a good sear!
Combine all the sauce ingredients EXCEPT the xanthan gum and oil in a small bowl. Set aside.
Heat a cast iron skillet or wok over medium-high heat and add the avocado oil.
Once the oil is hot, add the sliced onion and peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
Add additional oil to the skillet if needed, then add the beef in a single layer (cook in batches if needed), and cook for about 1 minute unmoved, to get a nice sear on it. Stir the beef and continue cooking until browned (beef doesn't have to be cooked through), about 2-3 minutes.
Remove the beef from the skillet and place on a plate with the peppers.
In a small bowl, combine the xanthan gum and oil. Set aside.
Pour the sauce that you have set aside into the pan. Then add the xanthan gum mixture, stirring constantly until thickened, about 3 to 4 minutes.
Reduce heat to medium and add the onion, peppers and steak back to the skillet.
Stir to combine all the ingredients and simmer for 1-2 minutes or until heated through and the steak is cooked to the desired doneness.
Remove from heat and serve over cauliflower rice garnished with sliced green onion and sesame seeds if desired.
Notes
Additional vegetables can be added along with (or in place of) the peppers.
Store: Store covered in the refrigerator for 3 to 4 days. To reheat, warm in the microwave or stovetop.
Freeze: Freeze for 2 to 3 months in an airtight container.
Meal-Prep: Follow the recipe through step 7 (without mixing together the xanthan gum and oil), slightly undercooking the veggies so they don't get mushy when reheating. Then store the meat mixture and the sauce ingredients separately (without the xanthan gum/oil mixture). Thaw in the refrigerator overnight, then pick up the recipe on step #8.