Steak and peppers in a rich sauce that comes together in 30 minutes, it doesn’t get easier or more delicious than this keto-friendly pepper steak dinner recipe! Simmered in broth with a hint of Worcestershire sauce, you can serve it over keto pasta or on its own, and it makes a wonderful weeknight dinner. Coating the steak strips with the spices before the heat, the hot oil creates a deep flavor profile as it seals in all the flavors. I used sweet paprika but feel free to make it spicier with hot paprika or chili. Be mindful of the salt, as the broth might already be salty enough, so taste before you add more. 

• 1 lb Pork Steak cut into ¼-inch x 2-inch strips
• 2 cups Beef or Vegetable Broth
• 2 Green Peppers chopped coarsely
• 1 small Red Onion thinly sliced
• 1 large Tomato cut into wedges (or 5 cherry tomatoes halved)
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Paprika
• 4 tablespoon Olive Oil
• ¼ teaspoon Salt
• ¼ teaspoon Black Pepper

Instructions 

• Sprinkle the steak strips with a generous pinch of paprika, salt and pepper. Toss to coat evenly.
• Heat the olive oil in a pan and sauté the streak strips for 5-7 minutes. Add the peppers and onions and cook for 5 more minutes.
• Add the broth and Worcestershire sauce and simmer over low to medium heat for 10 minutes.
• Add the tomato wedges, stir gently and cook for 2 minutes to heat through and slightly soften.
• Adjust the seasoning and serve hot.

Nutrition Facts

Serving: 1bowl (4 per recipe) | Calories: 298 | Fat: 19.2g | Protein: 24.7g | Total Carbs: 7.7g | Net Carbs: 5.5g | Fiber: 2.2g | Sugar: 4g