Sugar-Free Stir-Fried Beef with Bell Peppers
Elevate your weeknight dinner routine with this vibrant and healthy Sugar-Free Stir-Fried Beef with Bell Peppers! Featuring tender slices of beef sirloin or flank steak, a trio of colorful bell peppers, and aromatic garlic and ginger, this recipe is a feast for both the taste buds and the eyes. The dish is brought to life with a flavorful sauce made from coconut aminos, a perfect sugar-free alternative to soy sauce, and finished with a hint of sesame oil and optional red chili flakes for gentle heat. Cooked quickly in a hot skillet or wok, this low-carb stir-fry is ready in just 25 minutes and makes for a delicious, wholesome meal that’s perfect served on its own or paired with cauliflower rice or zucchini noodles. An excellent option for health-conscious eaters, this gluten-free and paleo-friendly dish is bursting with fresh flavor, perfect for a nutritious lunch or dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Beef sirloin or flank steak
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow bell pepper
- 3 cloves Garlic
- 1.5 tablespoons Fresh ginger
- 3 tablespoons Coconut aminos (soy sauce alternative, sugar-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Avocado oil (or any neutral oil for stir-frying)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes (optional for heat)
- 3 stalks Scallions (green onions)
Instructions
Thinly slice the beef sirloin or flank steak across the grain into bite-sized strips. Set aside.
Core and slice the red, green, and yellow bell peppers into thin strips. Mince the garlic and ginger. Thinly slice the scallions, keeping the white and green parts separate.
In a small bowl, mix the coconut aminos, sesame oil, salt, black pepper, and red chili flakes (if using). Set aside the sauce mixture.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil.
When the oil is hot, add the beef strips in a single layer. Sear for about 2-3 minutes on each side until browned. Remove the beef from the skillet and set aside.
Add the remaining tablespoon of avocado oil to the skillet. Stir in the minced garlic, ginger, and the white parts of the scallions. Sauté for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until slightly softened but still crisp.
Return the beef to the skillet and pour the sauce mixture over the beef and vegetables. Toss everything together to coat evenly.
Cook for 2 more minutes, stirring frequently, to combine flavors and heat through.
Garnish with the green parts of the scallions before serving. Serve hot, either on its own or with a side of cauliflower rice or zucchini noodles for a low-carb option.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 9.0 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2504 mg | 53% | |
*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.
