Sizzling Chinese Pepper Steak with Onions (Diabetic-Friendly)
✅ Why This Version Works
- Uses lean flank steak or sirloin (lower saturated fat)
- Reduced-sodium soy sauce
- No added sugar
- Thickened lightly with minimal cornstarch (or xanthan gum option)
- High in fiber from peppers and onions
- Low carb (~10–12g net carbs per serving)
🛒 Ingredients (Serves 4)
- 1 lb lean flank steak or sirloin, thinly sliced against the grain
- 2 tbsp reduced-sodium soy sauce (or coconut aminos)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil or avocado oil
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 medium onion, sliced
- ½ cup low-sodium beef broth
- 1 tsp cornstarch (or ¼ tsp xanthan gum for lower carb option)
- Optional: red pepper flakes for heat
🔪 Instructions
- Marinate the steak
Mix soy sauce, vinegar, sesame oil, garlic, and ginger. Toss steak and marinate 15–20 minutes (no sugar needed). - Sear the beef
Heat oil in a large skillet or wok over high heat. Sear steak quickly (1–2 minutes per side). Remove and set aside. - Cook vegetables
In the same pan, stir-fry onions and peppers 3–4 minutes until tender-crisp. - Make the sauce
Add broth. Stir in cornstarch slurry (or sprinkle xanthan gum and whisk well). Simmer until slightly thickened. - Combine
Return beef to pan. Toss to coat and cook 1–2 more minutes. - Serve immediately
Best served sizzling hot.
🍽 Serving Suggestions (Blood-Sugar Friendly)
Instead of white rice, serve with:
- Cauliflower rice
- Steamed broccoli
- Shirataki noodles
- Small portion (½ cup) brown rice if carbs are allowed in your plan
📊 Estimated Nutrition (Per Serving)
- Calories: ~250–300
- Protein: 26g
- Carbs: 10–12g
- Fiber: 3g
- Net Carbs: ~8–9g
- Low added sugar
