Low Carb Skillet Pepper Steak
Skillet Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, good to cook in the Midwest.
Ingredients
SAUCE INGREDIENTS
- ⅓ cup low sodium beef broth
- ¼ cup low sodium soy sauce
- 1 tbsp rice vinegar
- 2 tbsp mirin (see notes)
- ¼ tsp sesame oil
- 1 tbsp cornstarch
STEAK AND PEPPERS
- 2-3 tbsp vegetable oil
- 1 ¼ lbs. beef petite shoulder, flank steak, skirt steak, or top sirloin steak thinly sliced
- Kosher salt and fresh ground black pepper
- 1 red bell pepper seeded and cut into strips
- 1 green bell pepper seeded and cut into strips
- 1 yellow onion sliced into strips
- 1 tbsp minced ginger (or ginger paste)
- 2 cloves garlic minced
Instructions
- Whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a medium bowl. Set it aside for a few minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium high heat. Add the beef in a single layer. Sprinkle with a little kosher salt and fresh ground black pepper. Cook the beef until browned on both sides. Plate the beef when done working in batches.
- In same skillet over medium high heat add 1 tablespoon olive oil. Add peppers and onions. Cook until just starting to brown on the edges; approximately 2-3 minutes. Remove them from the pan and plate.
- Lower the heat to medium low and if necessary add just a tiny bit more oil. Add the ginger and garlic cooking for about 1 minute while stirring constantly. Whisk the sauce that you set aside and add it to the skillet with the ginger and garlic. Continue stirring until the sauce is thickened. Return the steak, peppers and onions to the pan and stir to coat. Warm for a few minutes and serve immediately.
Notes
Notes:
Calories 315 | Total Fat 12.4g | Cholesterol 83.8mg | Sodium 588.9mg | Total Carbohydrate 15.1g | Sugars 7.7g | Protein 34.1g | Vitamin A 5% | Vitamin C 70%
- Use good cuts of beef like tenderloin, petite shoulder, porterhouse or rib eye. If using flank steak tenderize it first with a meat mallet.
- Slice your onions and peppers thin. Stir fry moves fast and you want your veggies to be crisp tender.
- Have everything sliced and all your ingredients ready to go.
- Mirin is sweetened sake. If you can find it you will love it in your stir fries. Look for it in the Asian Food Section of your local grocery store. You can substitute with dry sherry and granulated sugar in a 3:1 ratio. So for every 1 tablespoon of sherry you will add 1 teaspoon sugar.
- Stir fry moves quickly so it needs your undivided attention. It is not the time to check your email or Facebook page.
- For a change of pace wrap Pepper Steak in a soft tortilla with sour cream, cheddar cheese and tomatoes.
- For best results do not overcook and serve immediately