This version of pepper steak and onions is made with tricolor peppers and cooked in a cast iron skillet. I love using a rainbow of vegetables when I cook. It makes the dish pretty as well as very healthy.

pepper steak, onions with beef on cauliflower rice in a white bowl.

What are the ingredients in pepper steak and onions?

beef- stew meat, flank steak or sirloin
low sodium soy sauce
low sodium beef broth or diluted brown gravy
vegetable oil
sugar substitute
peppers
onion
cherry tomatoes, optional
ground ginger
ground garlic
rice wine vinegar or white vinegar

Some helpful tips:

Try not to use a cut of beef such as chuck or shank. It will tend to be tougher.
However, if you only have beef that are tougher cuts, you can try marinating it for a few hours before you make the pepper steak.
Mix up the sauce ahead of time, making sure not to leave out the vinegar as that will help soften the beef. Add a tablespoon of oil and pour the sauce over the beef and set in the refrigerator until you are ready to cook.

How to make skillet pepper steak and onions?

Make the sauce by mixing the soy sauce, vinegar, broth, sugar substitute, garlic and ginger.
In a skillet, lightly sauté the peppers in a tablespoon of oil.
Remove peppers and sauté the onions in a bit more oil.

Tricolor peppers cooking in a cast iron skillet

Set the vegetables aside and sauté the beef in another tablespoon of oil.
Pour sauce over beef and return vegetables to skillet. Add in the cherry tomatoes, if using. Bring to a simmer and cook for about 5 minutes to heat everything through and thicken the sauce.
Serve over cauliflower rice.

pepper steak with onions and cherry tomatoes in cast iron skillet

Here are some other healthy meal options:

Low carb sweet garlic chicken

Instant Pot Beef and Broccoli

Skillet Pepper Steak and Onions

Author: Deb
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minuts
Yield: 8 servings 1x

Print Recipe

Description

This low carb version of pepper steak and onions is full of colorful peppers, tender beef and a sauce with no refined sugars. You can easily cook it in a skillet on your cooktop.

Ingredients

Scale

1/3 cup low sodium soy sauce
3 tablespoons vegetable oil *
3 tablespoons sugar substitute ( I used Swerve brown sugar)
4 peppers, (I used a combination of red, yellow & green), cut into strips
2 yellow onions, sliced
4 cloves of garlic minced or 2 teaspoons ground garlic
2 teaspoons ground ginger
4 tablespoons rice wine vinegar
1/4 cup of low sodium beef broth or diluted brown gravy mix
2 lbs.of top round, stew beef or flank steak, sliced thin against the grain. **
salt and pepper to taste
cherry tomatoes-optional

Instructions

Mix the soy sauce, beef broth or 2 tablespoons brown gravy mix with 1/4 cup water. Add in the vinegar, sugar substitute, garlic and ginger. Set aside.
Heat a few teaspoons of oil in a large skillet and cook the onions until they are very lightly browned about 3-4 minutes. Remove from pan.
Add another two teaspoons of oil and cook the peppers until they are softened a bit but are not soggy. You want them to maintain their color and still have a touch of crunch. Set them aside as well.
Heat a bit more oil and sauté the beef until cooked and no longer pink, about 6-8 minutes.
Add the sauce to the beef, salt and pepper to taste. Bring to a simmer . Add the onions, peppers and optional cherry tomatoes to skillet and stir to heat through.
Serve with cauliflower rice.

Notes

*If the skillet is getting a little dry as you are sautéing the meat or vegetables, add a bit of water rather than more oil.

**I always trim off any additional fat on the beef. It will lessen the calories, but not the flavor.

Category: Dinner
Method: Skillet

Keywords: Skillet Pepper Steak and Onions