High-Protein Pepper Steak

Tender beef strips with colorful peppers in a savory sauce — low-carb, sugar-free, and ready in 30 minutes

This high-protein pepper steak is a classic stir-fry style dish made simple. Thinly sliced beef, crisp bell peppers, and onions are tossed in a rich, savory sauce that coats every piece. Every serving delivers 35 g of protein and only 6 g net carbs.

Low-carb, sugar-free, and perfect for a fast weeknight dinner.

Prep15 min

Cook15 min

Servings4

Protein35g

Net Carbs6g

Calories320

Why you’ll love this pepper steak

35g protein per serving — a complete high-protein meal
Only 6g net carbs and fully sugar-free
Tender beef and crisp peppers in a savory sauce
Ready in about 30 minutes
One-pan and family-friendly
Great for meal prep and leftovers

Health notes

High protein: Lean beef strips deliver a big protein boost.
Low carb: Bell peppers and a simple sauce keep net carbs low.
Sugar-free: No added sugar in the sauce.
Fast: Cooks quickly in one skillet or wok.

Key element — slice the beef thinly

Cut the steak against the grain into thin strips. This keeps the beef tender and allows it to cook quickly without becoming tough.

Ingredients

Stir-fry

1½ lb (680g) sirloin, flank, or ribeye steak, thinly sliced against the grain
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
3 garlic cloves, minced
2 Tbsp avocado oil or olive oil, divided
Salt and black pepper to taste

Sauce

⅓ cup low-sodium beef broth
3 Tbsp coconut aminos or low-sodium soy sauce
1 Tbsp rice vinegar or apple cider vinegar
1 tsp sesame oil
1 tsp garlic powder
½ tsp ground ginger (optional)
Pinch of red pepper flakes (optional)
½ tsp xanthan gum or 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)

Swaps

Chicken: Use thinly sliced chicken breast or thighs.
Extra veggies: Add mushrooms, snap peas, or zucchini.
Spicy: Increase red pepper flakes or add chili garlic sauce.
Thicker sauce: Use a little more thickener or simmer a minute longer.

Instructions

Prep the ingredients. Slice the steak thinly against the grain and season lightly with salt and pepper. Slice the peppers and onion. Whisk the sauce ingredients together in a small bowl and set aside.

Sear the beef. Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add the beef in a single layer (work in batches if needed) and cook 1–2 minutes per side until browned but still slightly pink inside. Transfer to a plate.

Cook the vegetables. Add the remaining 1 Tbsp oil to the same pan. Add the peppers and onion and stir-fry 3–4 minutes until crisp-tender. Add the minced garlic and cook 30 seconds until fragrant.

Combine and sauce. Return the beef to the pan. Pour in the sauce and toss everything together for 1–2 minutes until the sauce coats the beef and vegetables and thickens slightly. Taste and adjust seasoning. Serve immediately.

Pro tips

Slice the beef against the grain for the most tender results.
Don’t overcrowd the pan — cook the beef in batches for better browning.
Keep the vegetables crisp-tender for the best texture and color.
Taste the sauce before adding — coconut aminos are milder than soy sauce.
This dish reheats well and is excellent for meal prep.

Nutrition

Nutrient	Per serving
Calories	320
Protein	35g
Net carbohydrates	6g
Total carbohydrates	8g
Fiber	2g
Total fat	16g
Sodium	520mg

Estimates based on lean beef, bell peppers, and coconut aminos. Exact numbers vary with cut of beef and sauce brand.

Variations

Garlic pepper

Increase the garlic and finish with a sprinkle of freshly cracked black pepper.

Spicy

Add chili garlic sauce or extra red pepper flakes to the sauce.

Mushroom

Sauté sliced mushrooms with the peppers and onion.

Cauliflower rice bowl

Serve over cauliflower rice for a complete low-carb meal.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Store covered
Freezer	Up to 2 months	Freeze in individual portions
Reheat	Skillet or microwave	Add a splash of broth to loosen the sauce

FAQ

Yes. At only 6g net carbs per serving it fits easily into most keto and low-carb plans.

It was likely sliced with the grain or overcooked. Always slice against the grain and cook quickly over high heat.

Sirloin, flank, or ribeye all work well when sliced thinly against the grain.

Yes. This dish keeps well for several days and reheats nicely. The peppers soften slightly but still taste great.

Yes. Thaw and pat dry first, or add them frozen and cook a minute or two longer until heated through.

Add a little more xanthan gum or cornstarch slurry and simmer 30–60 seconds until it reaches your preferred consistency.

Test your knowledge

5 quick questions about this pepper steak

1. Protein per serving?

2. Net carbs per serving?

3. Why slice the beef against the grain?

4. About how long does this take?

5. Best way to reheat leftovers?

High-Protein Pepper Steak