Comments on: Keto Chinese Pepper Steak (Stir Fry)

By: Megan

Megan — Wed, 11 Jan 2023 23:15:24 +0000

Why was the steak gray when you removed it and then nicely browned when you put it back in? How do I get mine brown?

By: Erin

Erin — Tue, 15 Nov 2022 22:59:25 +0000

What if you don’t have beef broth?

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 04 Sep 2022 16:47:07 +0000

In reply to Meredith. Coconut aminos is a good substitute but it is a little sweet.

By: Meredith

Meredith — Sun, 04 Sep 2022 03:01:21 +0000

Is there something I can use instead of soy sauce? My son is allergic.

By: Patricia

Patricia — Mon, 18 Jul 2022 22:12:56 +0000

I make a lot of Asian recipes. This is really good. The only thing I would change is marinate the meat before stir frying. Also add cornstarch slurry to thicken gravy a bit.

By: Zoe Bee

Zoe Bee — Tue, 26 Apr 2022 18:52:48 +0000

Made this for dinner tonight and we absolutely loved it. I used a mix of red and white onions, sweetcorn, mange tout, mushrooms and a green pepper…. all eaten with cauliflower rice. Thanks for your easy recipe.

By: J

Sun, 12 Sep 2021 21:27:20 +0000

In reply to Lisa MarcAurele. Thanks for these recipes! Been a subscriber of yours for awhile and enjoy looking at your recipes. Probably going to try this today, looks easy and amazing!

By: Penny Roach

Penny Roach — Wed, 14 Apr 2021 20:11:59 +0000

I added celery also Worcestershire sauce. No corn. White rice. It was excellent

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 15 Mar 2021 01:35:21 +0000

In reply to Rae Ann Woodrow. Thanks so much for sharing your version! Sounds delish.

By: Rae Ann Woodrow

Rae Ann Woodrow — Sun, 14 Mar 2021 12:28:17 +0000

This dish is fabulous! I used garlic powder instead of fresh garlic and it was perfect. I reversed the order of cooking by carmelizing my onions and peppers first (fajita-style), removed from the skillet, then cooked the steak and mushrooms. I added the onions and peppers back in at the end. For those who say their sauce is watery, adding 1/2 tsp of xantham gum AND keeping the lid off the skillet is the key to a rich, thick sauce. My husband ate 3/4 of the dish the first night, so no leftovers! I will definitely make this again and again.

By: Maryann

Maryann — Wed, 21 Oct 2020 01:42:33 +0000

I love all your recipes , today I’m going to try this recipe and I bought some porterhouse stk

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 09 Oct 2020 12:57:39 +0000

In reply to Anne. I used sirloin but other types like flank steak work too.