Sizzling Chinese Pepper Steak with Onions

This Sizzling Chinese Pepper Steak with Onions features tender steak and vibrant vegetables in a savory, slightly sweet sauce. Naturally high-protein and keto-friendly with easy adjustments like replacing sugar with a zero-carb sweetener and serving over cauliflower rice or enjoying as-is.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• WW SmartPoints: ~6 Points per serving (without white rice)

Equipment

• Large skillet, wok, or cast-iron fajita platter
• Small mixing bowl
• Medium mixing bowl
• Measuring spoons & cups

Ingredients

For the Steak Marinade:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce (or coconut aminos for lower sodium/keto)
• 1 tbsp cornstarch
• 1 tbsp vegetable oil

For the Stir-Fry & Sauce:

• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/2 cup beef broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sugar (or erythritol/monk fruit sweetener for keto)
• 1/4 tsp coarse black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Sesame seeds, for garnish (optional)
• Cooked white rice or cauliflower rice, for serving

Instructions

1. Marinate the Steak: In a medium bowl, combine 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp vegetable oil. Add the thinly sliced flank steak and toss well until completely coated. Let marinate for at least 15 minutes.
2. Prepare the Stir-Fry Sauce: In a small bowl, whisk together the beef broth, 2 tbsp soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar (or keto sweetener), and black pepper. Set aside.
3. Sear the Steak: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until smoking hot. Add the marinated steak in a single, un-crowded layer. Cook for 2–3 minutes without moving initially, until deeply browned and just cooked through. Remove the steak from the skillet and transfer to a plate.
4. Stir-Fry the Vegetables: In the same skillet, add a splash more oil if dry. Add the sliced onions and bell peppers. Stir-fry over high heat for 3–4 minutes until tender-crisp with light charring. Add the minced garlic and ginger, cooking for another 30 seconds until fragrant.
5. Combine & Thicken: Return the cooked steak and any accumulated juices back into the skillet with the vegetables. Pour in the prepared stir-fry sauce and bring to a rapid simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly until the sauce thickens into a glossy glaze coating the steak and peppers.
6. Serve: Garnish with toasted sesame seeds if desired. Serve hot over steamed white rice, brown rice, or low-carb cauliflower rice.

Nutrition & Macro Information (Per Serving)

• Calories: ~310 kcal
• Protein: ~28g
• Net Carbs: ~9g
• Fat: ~16g