Low Carb Black Pepper Beef
Savor the bold flavors of Low Carb Black Pepper Beef, a quick and satisfying stir-fry that's perfect for weeknight dinners. This high-protein, keto-friendly dish brings together tender strips of beef sirloin, vibrant bell peppers, and a flavorful umami-packed sauce made with soy sauce, oyster sauce, and sesame oil. Freshly ground black pepper takes center stage, delivering a spicy, aromatic kick with every bite. Thickened with a touch of xanthan gum, the glossy sauce clings beautifully to the stir-fried beef and veggies, creating a rich, savory experience. Ready in just 30 minutes, this low-carb recipe is ideal for busy cooks looking for a fast, nutritious, and delicious meal to serve over cauliflower rice or enjoy on its own.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and stir-fry for about 30 seconds until aromatic.
Step 4
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.
Step 5
Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables.
Step 6
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.
Step 7
Toss everything together in the skillet to evenly coat the beef and vegetables with the sauce, cook for an additional 1-2 minutes.
Step 8
Sprinkle the dish with chopped green onions and the remaining tablespoon of freshly ground black pepper before serving.
Step 9
Serve hot.
Nutrition Facts
| Serving size | (1260.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1907.9 |
| Total Fat 118.9g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 350mg | 0% |
| Sodium 2977.5mg | 0% |
| Total Carbohydrate 59.3g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 17.1g | |
| Protein 145.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 414.1mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 3340.2mg | 0% |
Source of Calories