Low Carb Stir-Fried Beef with Bell Peppers
Savor the bold, vibrant flavors of this Low Carb Stir-Fried Beef with Bell Peppers, a nutritious and quick-to-make dish perfect for busy weeknights or satisfying meal prep. Tender strips of seasoned beef sirloin are quickly stir-fried to lock in their juices, while crisp bell peppers in a trio of colors provide a pop of freshness and crunch. A savory sauce made with low-sodium soy sauce, oyster sauce, sesame oil, and a hint of red chili flakes adds a harmonious blend of umami and heat, elevating the dish to restaurant-worthy status. Infused with aromatic garlic and ginger, this stir-fry is an irresistible low-carb dinner that’s ready in under 30 minutes. Garnished with fresh green onion, it pairs beautifully with cauliflower rice or zoodles for a wholesome, keto-friendly meal that delights the senses.
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Recipe Information
Ingredients
- 450 g Beef sirloin (cut into thin strips)
- 1 large Red bell pepper (sliced into thin strips)
- 1 large Green bell pepper (sliced into thin strips)
- 1 large Yellow bell pepper (sliced into thin strips)
- 3 cloves Garlic (minced)
- 3 tbsp Soy sauce (low sodium)
- 2 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 2 tbsp Avocado oil (or other neutral cooking oil)
- 1 tbsp Fresh ginger (grated)
- 0.5 tsp Red chili flakes (optional)
- 2 stalks Green onion (sliced for garnish)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Thinly slice the beef sirloin into strips and season with salt and black pepper.
Prepare the red, green, and yellow bell peppers by slicing them into thin strips and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and red chili flakes (if using). Set the sauce mixture aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of avocado oil. Once hot, add the seasoned beef strips in batches to avoid overcrowding. Stir-fry for 2-3 minutes until browned but not fully cooked through. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the wok, then add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the sliced bell peppers to the wok. Stir-fry for 3-4 minutes until the peppers are slightly tender but still crisp.
Return the browned beef to the skillet and pour the sauce mixture over the beef and vegetables. Toss everything together and let it cook for an additional 2-3 minutes until the beef is cooked through and the sauce has coated the ingredients evenly.
Taste and adjust seasoning if needed. Transfer to a serving dish, garnish with sliced green onions, and serve hot.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3237 mg | 141% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.1 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 138 mg | 11% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3038 mg | 65% | |
*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.
