Low Carb Black Pepper Beef
Savor the bold flavors of Low Carb Black Pepper Beef, a quick and healthy stir-fry perfect for weeknight dinners. This dish features tender strips of beef sirloin infused with a rich blend of soy sauce, oyster sauce, and sesame oil, complemented by the robust kick of freshly ground black pepper. Crisp bell peppers, aromatic garlic, and sweet onions add vibrant color and texture to every bite, while a touch of xanthan gum creates a glossy, low-carb-friendly sauce. Ready in just 30 minutes, this nutrient-packed, keto-approved recipe is a delicious way to enjoy a satisfying, guilt-free meal. Ladle it onto a plate and garnish with chopped green onions for the perfect finishing touch!
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Recipe Information
Ingredients
- 500 grams beef sirloin, thinly sliced
- 2 tablespoons freshly ground black pepper
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 green onions, chopped
- 2 tablespoons water
- 0.5 teaspoon xanthan gum
Instructions
In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, sesame oil, and 1 tablespoon of the freshly ground black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef, season with a pinch of salt if desired, and stir-fry until browned and just cooked through, approximately 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and stir-fry for about 30 seconds until aromatic.
Add the sliced red and green bell peppers, and yellow onion to the skillet. Stir-fry the vegetables for about 3-5 minutes until they are crisp-tender.
Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables.
Reduce the heat to medium. In a small cup, mix the xanthan gum with 2 tablespoons of water until fully dissolved. Add this mixture to the skillet to thicken the sauce.
Toss everything together in the skillet to evenly coat the beef and vegetables with the sauce, cook for an additional 1-2 minutes.
Sprinkle the dish with chopped green onions and the remaining tablespoon of freshly ground black pepper before serving.
Serve hot.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 17.1 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
