Whip up this quick and easy stir-fry for those busy work weeks in less than 20 minutes. Perfectly seasoned steak loaded with veggies…this pepper steak is just the kick you need when you don’t want to spend a lot of time in the kitchen!
This delicious Chinese Black Pepper Steak with Onion goes perfectly with my keto cauliflower fried rice or Chicken Egg Foo Young.
I know this is nowhere close to the original Chinese pepper steak and I would never say this is as good as traditional Chinese cuisine, but sometimes we like to make recipes at home that are similar when we are trying to watch our waistlines. This version of Chinese Pepper Steak is light but still incredibly flavorful.
Tender and flavorful steak
When I make recipes that use steak, I like to splurge a little and go for a nice tender steak instead of something like flank steak. Top sirloin is a good compromise because it is in the middle as far as cost is concerned. Ribeye is always a good choice but I know it can get quite expensive.
When you’re cutting your steak for the stir-fry, make sure you cut it against the grain. Also, cut it as thinly as possible.
Recipe Tips and Notes
- If you are allergic to gluten, you can use coconut aminos or gluten free tamari. Coconut aminos are a little higher in carbs compared to soy sauce so keep that in mind.
- This recipe can use any color of bell pepper you like
- Cut the steak thinly against the grain for a more tender bite
Chinese Black Pepper Steak with Onion
INGREDIENTS
- 2 tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 1 ½ pounds sirloin steak, sliced thinly against the grain
- ¼ cup soy sauce (use coconut aminos for gluten free)
- 1 tablespoon white wine vinegar
- 1 large onion, sliced thin
- 1 bell peppers, Sliced thin
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
INSTRUCTIONS
- Heat the avocado oil In a heavy bottom skillet over high heat.
- Place half of your already cut up sirloin in your skillet and cook to sear for a few minutes on each side. Remove from skillet and and repeat with remaining steak. Remove from the skillet and set aside.
- Turn your heat down to medium-high and add another tablespoon of avocado oil.Add the vegetables. Stir fry your vegetables for about 5 minutes, until softened.
- Add your soy sauce and white wine vinegar. Now add your sirloin steak back to your skillet.
- Season with black pepper and red pepper flakes. Serve.
JENNIFER'S TIPS
- If you are allergic to gluten, you can use coconut aminos or gluten free tamari. Coconut aminos are a little higher in carbs compared to soy sauce so keep that in mind.
- This recipe can use any color of bell pepper you like
- Cut the steak thinly against the grain for a more tender bite
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