Tuesday, September 18, 2012

Low Carb Pepper Steak

This is what I had for dinner last night. It was fantastic! It reminded me of the "Steak and Peppers" my Dad used to make when I was a child. It was one of my favorite meals (but I picked the peppers out). So I set out to make a healthy, low carb version to enjoy. I started with leftover steak, but you can use raw, sliced steak and add it to the pan with the veggies or pre-cook the meat ahead and add it as I did.

Low Carb Pepper Steak

Heat a nonstick pan over medium high heat with 1 tsp of olive oil (or cooking spray). Add a few slices of onion, a cup of sliced green peppers, and a cup of raw sliced mushrooms. Sprinkle with a little bit of salt to draw the moisture out of the mushrooms; cook and stir until the peppers are crisp-tender. Add 5 ounces of thinly sliced cooked steak, a Tbsp of low sodium soy sauce, and 2 Tbsp of beef broth or stock. I also added a little bit of ginger at this point along with some garlic powder and black pepper. Stir and heat through. At the end I sprinkled in 1/4 tsp of cornstarch to thicken it; this adds about 2 g carbs so you can omit it or use xanthan gum instead or another thickener of your choice. Cook and stir until slightly thickened and hot.


This would be *amazing* over some cauliflower 'rice'! I loved the flavorful sauce and the veggies were perfect. You can vary this recipe by using other colors of peppers (orange and red would be gorgeous) and/or omitting the mushrooms if you like. For my friends on Medifast, this is on-plan if you use 5 oz lean beef steak and 2 c raw veggies (which cook down to 1.5 cups), omit the onion, oil and thickener, and count your condiments.

This is good stuff. I don't even miss the carbs one bit! Eat your veggies!