Keto Pepper Steak
Tender strips of sirloin seared with crisp bell peppers in a savory garlic-ginger sauce, this keto pepper steak delivers just 6.2g net carbs per serving and comes together in 30 minutes. A weeknight takeout swap that's high in protein, rich in flavor, and totally low-carb.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto pepper steak turns a takeout favorite into a fast, low-carb weeknight dinner. Juicy seared sirloin and crisp bell peppers come together in a glossy garlic-ginger sauce in just 30 minutes.
Ingredients
- 1.5 lb sirloin steak, thinly sliced against the grain
- 2 tbsp avocado oil, divided
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp coconut aminos
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tsp toasted sesame oil
- 1/2 tsp xanthan gum (to thicken)
- 1 tsp freshly cracked black pepper
- 2 green onions, sliced, for garnish
Instructions
- 1
Pat the sliced sirloin dry and season generously with the cracked black pepper. In a small bowl, whisk together the coconut aminos, tamari, sesame oil, and xanthan gum until smooth; set the sauce aside.
- 2
Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Working in two batches to avoid crowding, sear the beef for 1 to 2 minutes per side until browned but still juicy. Transfer to a plate.
- 3
Add the remaining tablespoon of oil to the skillet. Toss in the bell pepper strips and stir-fry for 3 to 4 minutes, until crisp-tender. Add the garlic and ginger and cook for 30 seconds until fragrant.
- 4
Return the beef and any resting juices to the skillet. Pour in the sauce and toss everything together for 1 to 2 minutes, until the sauce thickens and coats the beef and peppers.
- 5
Remove from heat, garnish with sliced green onions, and serve hot over cauliflower rice or on its own.
Tips & notes
- Slicing the steak thinly against the grain is the key to tenderness. Pop the steak in the freezer for 20 minutes beforehand to make it firmer and easier to slice.
- No xanthan gum? Skip it and simply simmer the sauce a minute longer to reduce, or use 1/2 tsp glucomannan as a substitute. Both keep it keto-friendly.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep the beef tender.
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Frequently asked questions
- How many carbs are in keto pepper steak?
- Each serving has just 6.2g net carbs, along with 372 calories, 34g protein, and 22g fat. This recipe makes 4 servings, so a quarter of the dish keeps you comfortably within keto macros.
- What can I serve with keto pepper steak?
- Cauliflower rice is the classic low-carb pairing and soaks up the sauce beautifully. Shirataki noodles, sauteed zucchini noodles, or a simple green salad also work well without adding meaningful carbs.
- Why use coconut aminos instead of regular soy sauce?
- Coconut aminos add a slightly sweet, savory depth without the wheat found in many soy sauces, and they're naturally lower in sodium. Combined with gluten-free tamari, you get rich umami flavor that stays keto and gluten-free.
