Pepper Steak – better than take out – Keto, Paleo, Gluten Free Stir Fry

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Lean cuts are lower in fat; pork is often less expensive.

bell peppers

🥗Healthier: mixed bell peppers

💰Cheaper: frozen bell pepper strips

Mixed peppers provide more nutrients; frozen options are budget-friendly.

Cut the onion in half and then into one inch (2.5 cm) sections.

Cut both bell peppers around the center core, remove seeds and white membrane, then cut into one inch (2.5 cm) wide strips and then into one inch (2.5 cm) squares.

Pound the beef steak thin with a meat mallet, ensuring not to create holes in the meat.

Cut the thin steak into one and a half inch (3.8 to 4 cm) squares.

Prepare the marinade by seasoning the meat with salt, black pepper, sugar-free Tamari, and garlic powder. Toss well and let it sit for about 10 minutes.

Grate fresh ginger using a box grater.

Heat a Wok or deep-sided skillet over medium heat and pour in vegetable oil until sizzling.

Add the marinated steak pieces in a single layer and sear for about 1.5 to 2 minutes on the first side, then flip and sear the other side for about 1 more minute. Remove the meat with a slotted spoon and set aside.

Add one more tablespoon of oil to the Wok, then add the grated ginger and fry for about 1 minute, tossing as it fries.

Add the onion and bell peppers to the Wok along with sugar-free Tamari and optional powdered vegetable bouillon. Toss well and pour in 1/3 cup of water, continuing to toss for a couple of minutes.

Add glucomannan to thicken the sauce, tossing frequently and cooking for about 2 minutes. Then add another 1/3 cup of water and continue tossing for 1 more minute.

Return the meat and any juices back to the Wok and toss as you cook for 2 more minutes to combine flavors.

Transfer the finished dish to a cool serving bowl to prevent overcooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens