The Keto Beef and Bell Pepper Stir-Fry Recipe is a quick, vibrant dish that fits perfectly into your low-carb lifestyle. You’ll find it’s not only packed with flavor but also flexible enough to whip up on busy weeknights when you want something satisfying and wholesome in no time. I love how the tender beef and crisp bell peppers come together with a savory sauce—it’s one of those meals that feels indulgent yet totally keto-friendly.
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Why You’ll Love This Keto Beef and Bell Pepper Stir-Fry Recipe
This stir-fry brings together juicy, thinly sliced flank steak with crisp-tender bell peppers and a garlicky sauce that hits the spot every time. You’ll appreciate how quick it is to prepare, with easy cleanup and everyday ingredients you probably already have in your kitchen.
- Texture you want: Tender beef contrasts beautifully with toasty, slightly crunchy bell peppers.
- Flavor that pops: Garlic and soy-based sauces create a rich, savory punch with just a hint of sweetness.
- Everyday ingredients: No fancy sauces or rare veggies needed—simple pantry staples shine here.
- Works for any night: Whether it’s a rushed weeknight or a casual weekend dinner, it’s a kitchen winner.
Ingredient Spotlight
Key to mastering this Keto Beef and Bell Pepper Stir-Fry Recipe is picking beef that cooks evenly and bell peppers that still pop with color and crispness. And don’t skip that garlic—it’s what brings warmth and depth.
- Flank steak: Choose thin slices or slice it yourself against the grain for tenderness.
- Bell peppers: Go for a colorful mix or your favorite hue to brighten the plate visually and in flavor.
- Coconut oil: Its high smoke point and slight sweetness add a subtle dimension instead of neutral oils.
Seasonality & Sourcing
You’ll find bell peppers year-round, but in summer and early fall, they’re sweeter and juicier, which really complements the beef. For the best flank steak, check your local butcher or the meat section for fresh, evenly marbled cuts. When budgets are tight, frozen thin-sliced beef can work—just dump it in straight from the fridge and adjust cook time slightly.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First, slice your flank steak thin against the grain—this is what keeps your beef tender and melt-in-your-mouth. Then, get your bell pepper and onion ready in similarly uniform slices to ensure even cooking. Preheat your skillet or wok over medium-high heat with the coconut oil so it’s shimmering but not smoking. Avoid overcrowding the pan to prevent steaming instead of browning the beef.
Step 2 — Cook & Build Flavor
Toss in the beef slices and cook for about 3-4 minutes, stirring gently until browned and fragrant—don’t overcook to keep it juicy. Remove it and set aside. Next, add your bell peppers, onions, and garlic to the same pan to take advantage of the beef residue flavors. Cook for another 3-4 minutes until veggies are tender but still crisp. Return the beef, stir in soy sauce and optional oyster sauce, season with salt and pepper, and cook for 2-3 minutes to marry flavors. If the sauce seems too thin, a quick reduction on higher heat works wonders.
Step 3 — Finish & Rest
Once everything is hot and glossy, remove your stir-fry from the heat. Letting it rest for a minute or two off the stovetop allows the flavors to mingle and coat the meat perfectly. This resting step also helps the beef maintain that tender bite you’re aiming for without getting chewy or dry.
Troubleshooting Keto Beef and Bell Pepper Stir-Fry Recipe
If your beef feels a bit dry, you probably cooked it too long—try reducing cook time or slicing even thinner next time. For blandness, a splash more soy sauce or a pinch of garlic powder can elevate the flavors. Soggy bell peppers happen if cooked too long; a quick stir-fry over higher heat keeps them crisp-tender and vibrant. Don’t forget a hot pan to get that satisfying sear on your beef!
Pro Tips
I’ve learned that patience with your pan’s heat and precise slicing make a huge difference. Using just the right amount of oil and letting the beef sear without constant stirring creates those delicious browned bits you’ll crave.
- Heat control: Medium-high heat is key—but if smoke starts rolling, lower slightly to avoid bitterness.
- Timing window: Don’t walk away; the stir-fry cooks fast, so prep everything ahead for smooth timing.
- Make-ahead move: You can marinate beef slices overnight to deepen flavor, just nix oyster sauce if freezing.
- Avoid this pitfall: Overcrowding the pan leads to steaming instead of searing, so cook in batches if needed.
Variations & Substitutions
Feel free to swap the flank steak for sirloin or skirt steak if that’s what’s available, though slice thin regardless. If you prefer a spicier kick, toss in sliced jalapeños or a dash of chili flakes. Mushroom or zucchini ribbons make great low-carb veggie swaps for bell pepper, keeping the dish keto-compliant and colorful.
Great Debates
Butter or oil in stir-fry? I tend to go for coconut oil here because it holds up well under heat and adds a subtle sweetness that complements the soy and garlic. Olive oil is fine too, but I suggest using light olive oil with a higher smoke point. Butter can add richness but might burn quickly, so it’s a bit trickier for quick, hot stir-frying.
Make-Ahead, Storage & Freezing
This stir-fry keeps well in an airtight container in the fridge for 3-4 days. For best texture, store veggies and beef together but reheat gently to avoid rubbery beef and soggy peppers. Freeze cooked stir-fry in portioned containers—thaw overnight in the fridge and reheat on the stovetop over medium heat with a splash of water or broth to refresh the sauce.
Yield & Conversions
This recipe serves 3-4 people comfortably with about 450 grams (1 pound) of flank steak. To halve, simply use 225 grams beef and one half bell pepper. To double, double all ingredients. Metric-friendly too: 2 tablespoons oil is roughly 30 ml; 1 tablespoon soy sauce is about 15 ml.
Serving Ideas & Pairings
Serving this stir-fry over cauliflower rice or alongside zucchini noodles keeps the meal extra keto-friendly. Sprinkle with toasted sesame seeds and sliced green onions for an inviting finish. A simple side of steamed broccoli or a light cucumber salad balances the richness perfectly, making your meal a well-rounded delight.
FAQs
Absolutely! Sirloin or skirt steak are great alternatives. Just be sure to slice thinly against the grain for tenderness and adjust cooking time if needed.
Oyster sauce adds richness but is optional. If you're avoiding it for dietary reasons, extra soy sauce and garlic create plenty of flavor on their own.
Cook the bell peppers quickly over medium-high heat just until they're tender-crisp, about 3-4 minutes. Avoid overcooking and use high enough heat to sear rather than steam.
Yes! You can cook it ahead and store it in the fridge for up to 4 days. Reheat gently to maintain texture and add a splash of water if the sauce thickens too much.
Notes, Tools & Special Equipment
A sturdy large skillet or wok (around 12 inches / 30 cm) is ideal for even heat distribution and tossing ingredients comfortably. A sharp chef’s knife makes slicing beef thin and uniform much easier, and a silicone spatula helps get all those delicious browned bits off the pan. No fancy thermometer needed here—just keep an eye on the beef’s color and texture.
PrintPrintable Recipe 📖
Keto Beef and Bell Pepper Stir-Fry Recipe
A flavorful and quick Keto Beef and Bell Pepper Stir-Fry featuring tender flank steak and crisp vegetables, perfect for a low-carb dinner.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Keto
Ingredients
Meat
- 1 lb flank steak, sliced thinly against the grain
Vegetables
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
Oils and Sauces
- 2 tablespoons coconut oil (or olive oil)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
Seasonings and Garnish
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Green onions, sliced (for garnish)
Instructions
- Heat the oil: Heat coconut oil in a large skillet or wok over medium-high heat until shimmering.
- Cook the beef: Add the sliced flank steak and cook for about 3-4 minutes, stirring occasionally until browned on all sides. Remove the beef and set aside.
- Stir-fry vegetables: In the same skillet, add the sliced bell pepper, onion, and minced garlic. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Combine ingredients: Return the cooked beef to the skillet with the vegetables. Stir in soy sauce, oyster sauce, salt, and pepper.
- Finish cooking: Cook everything together for an additional 2-3 minutes until the beef is heated through and flavors meld.
- Garnish and serve: Remove from heat, garnish with sesame seeds and sliced green onions, then serve hot.
Notes
- Use tamari instead of soy sauce to make the dish gluten-free.
- Oyster sauce is optional but adds umami flavor; substitute with a gluten-free alternative if needed.
- Slice the flank steak thinly against the grain for maximum tenderness.
- If you prefer, substitute coconut oil with a neutral oil like avocado or olive oil.
- Adjust the level of garlic according to your taste preference.
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