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.
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.
Mary The High Protein Recipes
High-Protein Pepper Steak
- Prep15 min
- Cook15 min
- Total30 min
- Servings4 servings
- Calories320 kcal
Ingredients
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.
Notes & 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.
Variations & serving ideas
- 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)
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 16 g |
| Sodium | 520 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 35 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pepper steak keto-friendly?
Yes. At only 6g net carbs per serving it fits easily into most keto and low-carb plans.
Why is my beef tough?
It was likely sliced with the grain or overcooked. Always slice against the grain and cook quickly over high heat.
What cut of beef works best?
Sirloin, flank, or ribeye all work well when sliced thinly against the grain.
Can I make it ahead?
Yes. This dish keeps well for several days and reheats nicely. The peppers soften slightly but still taste great.
Can I use frozen peppers?
Yes. Thaw and pat dry first, or add them frozen and cook a minute or two longer until heated through.
How do I thicken the sauce more?
Add a little more xanthan gum or cornstarch slurry and simmer 30–60 seconds until it reaches your preferred consistency.
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