Friday, June 26, 2015

Chinese Pepper Steak - Low Carb Stir-Fry

This evening I made a quick and easy Chinese Pepper Steak stir-fry. I saved a step by picking up a package of top round steak that was already cut into strips for stir-fry instead of cutting up my own. You could also use sirloin steak or your own favorite cut of beef. I picked up a red, yellow and orange bell pepper and some green spring onions to go into my Pepper Steak. I made a delicious sauce by simply using some chicken stock, cashew butter, garlic, ginger, Tamari sauce, sweetener and some hot red pepper flakes. The combination of flavors gave it a garlicky, salty, sweet, spicy flavor that I love in my Pepper Steak and I only made enough sauce to coat the beef and peppers, not enough to swim in. If you like lots of sauce, just double the sauce recipe. The only thing I forgot to pick up was fresh ginger, so I improvised and used ground ginger instead. It worked nicely. We enjoyed it "as is" without making cauli-rice for me or regular rice for hubby. It was so flavorful that we didn't need any rice. I snapped a quick photo as well as included my easy peasy recipe. Hubby and I thoroughly enjoyed it. Enjoy!

Pepper Steak - Low Carb Stir-Fry


3 tablespoons coconut oil, divided
1 1/4 pounds top round steak, cut into 1/4-inch strips 
2 cloves minced garlic
2 bell peppers, cut into strips (red, green, yellow, or orange)
2 green spring onions, sliced
1 rounded tablespoon cashew butter
1/2 cup chicken broth
2 tablespoons Swerve sweetener (or preferred sweetener equivalent to 2 tablespoons sugar)
1/4 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
3 tablespoons organic gluten free Tamari sauce
1/4 teaspoon red pepper flakes, optional


Heat 2 tablespoons of oil in a 12-inch wok or nonstick skillet over medium-high heat until hot. Add beef strips and cook, stirring frequently until browned and cooked through. Add minced garlic and stir-fry another minute. Transfer cooked beef to a bowl and set aside. Add remaining tablespoon of coconut oil; add peppers and stir fry for 3 to 4 minutes until tender crisp; stir in green onions and cook another minute. Transfer cooked peppers to the bowl with beef. 

Reduce heat and add cashew butter and broth to wok, stirring until blended. Add sweetener, ginger and Tamari sauce. Cook until bubbly and thickened. Return beef and pepper mixture along with any juices to the wok; season with red pepper flakes. Stir until coated with sauce and heated through. Serve over steamed riced cauliflower or rice, if desired. 

*Note: If a thinner sauce is desired, add an additional 1/4 cup chicken broth to the sauce. 


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