In a small, bustling city known for its diverse culinary scene, a dedicated keto chef named Leo found himself inspired by the vibrant colors and flavors of the local farmers’ market. Amidst the array of fresh produce, the vivid hues of green and red bell peppers caught his eye, sparking the idea for a dish that would soon become a staple in the keto community: the “Completely Keto Pepper Steak.”
Leo, who had long been experimenting with keto adaptations of classic dishes, saw an opportunity to transform the traditional pepper steak into a dish that would not only satisfy the stringent requirements of a ketogenic diet but also capture the essence of hearty, flavorful cooking. By selecting the finest cuts of pepper steak and pairing them with freshly picked bell peppers and onions, he laid the foundation for a dish that was as nutritious as it was delicious.
To ensure the dish remained true to keto principles, Leo substituted traditional soy sauce with tamari, a wheat-free alternative, and opted for sesame oil to stir-fry, adding a rich aroma and depth of flavor. A careful balance of Himalayan salt and ground black pepper completed the dish, enhancing its natural flavors without overwhelming them.
The “Completely Keto Pepper Steak” quickly became a favorite among Leo’s friends and family, praised for its simplicity, bold flavors, and adherence to keto guidelines. It wasn’t long before Leo shared the recipe on his blog, where it gained popularity among the wider keto community, becoming a go-to meal for those seeking to enjoy the comforts of classic cooking within the constraints of a low-carb diet. Leo’s creation not only filled a gap in the keto culinary world but also served as a testament to the creative possibilities that arise when tradition meets innovation in the kitchen.
Ingredients
- 2 green bell peppers cut into strips
- 2 red peppers cut into strips
- 1 large onion cut into strips/chunks as in the photo
- 2 lbs pepper steak or thin fillet steak cut into strips
- 1/4 cup tamari sauce wheat free
- 2 tbsp sesame oil for stir frying
- 1/4 tsp ground black pepper
- 1/2 tsp Himalayan salt
Instructions
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Heat up sesame oil in frying pan or wok. (Cast iron is my favorite for making Chinese food).
Add cut up meat and brown on both sides. If the pan is hot it will take two-three minutes per side. The meat cooks fast.
Add the onions, red and green peppers. Stir until vegetables soften. An additional 2-3 minutes. I like a crispness to the vegetables and I don't want to kill all the nutrients.
Sprinkle on the salt and pepper. Stir in the tamari.
Cook for an additional minute while stirring to make sure everything is well coated.
This goes well on top of cauliflower rice.
Recipe Notes
