Low Calorie

Pepper Steak Stir Fry

20 minutes


  • 16 oz flank steak, thinly sliced against the grain
  • 2 tablespoons olive oil, divided
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 yellow bell pepper, cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 1/4 cup brown sugar
  • 1/4 cup low sodium soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1 tablespoon Sriracha (or your favorite hot sauce)
  • 1 tablespoon cornstarch
  • 4 cups cauliflower rice


1. To make the pepper steak stir-fry: In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch.

2. In a skillet over medium-high heat add 1 tablespoon olive oil. Add the diced bell peppers and cook 1-2 minutes until tender. Remove the bell peppers and set them aside on a plate.

3. Turn the heat to high and add the last 1 tablespoon of olive oil, then the flank steak and cook on each side to sear. Reduce heat to medium-high and continue to cook until no longer pink and brown on each side.

4. Add the peppers back to the skillet and add the sauce. Simmer for 1-2 minutes until the sauce starts to thicken. Sprinkle with chopped cilantro and sesame seeds. Serve the pepper steak stir-fry over rice, rice noodles, or cauliflower rice. Enjoy!

Quick Tip

Chop the peppers and steak ahead of time and use microwavable cauliflower rice to save time!