Skillet Pepper Steak and Onions

This lower carb 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.

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.

• 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.

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
• Category: Dinner
• Method: Skillet
• Cuisine: Chinese

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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.

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Ingredients

Scale 1x2x3x

• ⅓ 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
• ¼ 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

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Instructions

1. Mix the soy sauce, beef broth or 2 tablespoons brown gravy mix with ¼ cup water.  Add in the vinegar, sugar substitute, garlic and ginger.  Set aside.
2. 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.
3. 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.
4. Heat a bit more oil and sauté the beef until cooked and no longer pink, about 6-8 minutes.
5. 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.
6. Serve with cauliflower rice.

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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.

**You can use regular granulated sugar in this recipe if you prefer.

Serve over cauliflower, white or brown rice.

Keywords: hot and spicy beef