We LOVE this easy recipe for Beef Tips + Peppers. This makes a filling meal for four people or is perfect for meal prep. Start with our delicious marinade to make the beef very tender and flavorful. Then cook to perfection with crisp-tender sweet bell peppers and onions.
- Beef or steak, such as chuck steak, sirloin, tenderloin, etc.
- Olive oil
- Soy sauce
- Worcestershire sauce
- Balsamic vinegar
- Black pepper
- Bell peppers
How to Make Low-Carb Beef Tips + Peppers:
- In a medium-sized bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, and black pepper.
- Cut the steak into 1-inch sized bites. Place the beef tips in the marinade. Stir to coat well. Cover and refrigerate for at least one hour.
- Slice the bell peppers into thin strips, discarding the seeds and membranes.
- Peel the onion and cut into wedges.
- In a large wok or skillet, heat a little oil over medium-high to high heat until it starts to shimmer. Working in small batches (don’t overcrowd the pan), sear the marinated beef pieces for 1 – 2 minutes, flip, and sear the other side for an additional 1 – 2 minutes.
- Transfer the seared beef to a plate and keep warm. Repeat the process until all of the beef tips have been browned.
- Wipe out the skillet and heat a tablespoon of oil. Reduce the heat to medium to medium high and add the sliced peppers and onions to the skillet.
- Let the vegetables cook untouched for 5 minutes. Stir and cook for an additional 5 minutes, flipping occasionally, until they are crisp-tender.
- On a plate, arrange a bed of the cooked peppers and onions and top with the seared beef tips.
You can make so many different variations of this easy recipe for beef tips. If you’d like, serve with a green salad or riced cauliflower. For more color, use yellow and red peppers. Stir in snow peas, too, for extra green veggies.
To pump up your fat intake for the ketogenic diet, pick a steak that has a lot of marbling.
Low-carb diets may help prevent or improve serious health conditions, such as metabolic syndrome, diabetes, high blood pressure and cardiovascular disease. In fact, almost any diet that helps you shed excess weight can reduce or even reverse risk factors for cardiovascular disease and diabetes. Most weight-loss diets — not just low-carb diets — may improve blood cholesterol or blood sugar levels, at least temporarily.
Want to really reduce the carbs? Replace the balsamic vinegar with apple cider vinegar and leave out the onions.
NOTE: This recipe is lower in carbs than is listed in the nutritional information at the bottom of this post. It is calculating ALL of the marinade, but the meat does not absorb all of it. Due to variables, we cannot provide and exact carb count. Based on my personal experience, I would estimate each serving to come in under 10 grams of carbohydrates.
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Low-Carb Beef Tips + Peppers
- 1/4 cup olive oil plus 2 tablespoons
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon black pepper
- 2 pounds steak cut into 1-inch pieces
- 3 bell peppers seeded and sliced into strips
- 1 onion large, peeled and cut into wedges
- In a medium-sized bowl, whisk together the first give ingredients.
- Cut the steak into 1-inch sized pieces and place them into the prepared marinade. Stir to coat all the pieces. Cover and refrigerate for at least one hour.
- Slice the bell peppers into strips, discarding the seeds and membranes.
- Peel the onion and cut into wedges.
- In a wok or large skillet, heat 1 tablespoon of oil over medium high to high heat until it starts to shimmer. You want a nice, hot skillet to get a good, brown sear on the pieces of beef.
- Working in small batches, careful to not overcrowd the skillet, sear the beef tips for 1 – 2 minutes. Flip and sear an additional minute or two. Transfer to a covered dish.
- Repeat the process with the remainder of the marinated beef tips.
- Wipe out the skillet and heat an additional tablespoon of oil to medium – medium high heat. (Lower than the temperature used to sear the beef.)
- Add the sliced peppers and onions to the skillet and let cook untouched for 5 minutes. Stir and cook for an additional 5 minutes, stirring occasionally, until crisp-tender.
- To serve, arrange the vegetables on a large serving platter. Top with the seared meat, pouring the juices over the top. Serve hot.