A flavorful and quick Keto Beef and Bell Pepper Stir-Fry featuring tender flank steak and crisp vegetables tossed in a savory soy and oyster sauce, perfect for a low-carb dinner.
Total Time:20 minutes
Yield:4 servings
Ingredients
Beef
1 lb flank steak, sliced thinly against the grain
Vegetables
1 bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
Sauces and Oils
2 tablespoons coconut oil (or olive oil)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional)
Salt and pepper to taste
Garnish
Sesame seeds, for garnish
Green onions, sliced, for garnish
Instructions
Heat the oil: Heat 2 tablespoons of coconut oil in a large skillet or wok over medium-high heat until hot and shimmering.
Cook the beef: Add the sliced flank steak to the skillet and stir-fry until browned all over and cooked through, about 3 to 4 minutes. Remove the beef from the skillet and set aside.
Cook the vegetables: In the same skillet, add the sliced bell pepper, onion, and minced garlic. Stir-fry the vegetables until tender-crisp, about 3 to 4 minutes, stirring often to avoid burning.
Combine and season: Return the cooked beef to the skillet with the vegetables. Stir in 1 tablespoon soy sauce, 1 tablespoon oyster sauce (if using), salt, and pepper. Cook everything together for an additional 2 to 3 minutes to allow the flavors to meld and the dish to heat through.
Garnish and serve: Remove from heat and serve the stir-fry hot, garnished with sesame seeds and sliced green onions for added flavor and texture.
Notes
For a gluten-free version, substitute tamari for soy sauce and omit oyster sauce or replace with a gluten-free alternative.
Use flank steak or any thinly sliced beef for best texture and quick cooking.
Feel free to add more low-carb vegetables such as zucchini or mushrooms for variety.
Adjust seasoning to taste, especially the salt and pepper.
Cooking over high heat ensures a quick sear and helps keep vegetables crisp.
