This Keto-friendly savory Pepper Steak Stir Fry is the perfect comfort meal. An added bonus is that it can be made using only 1 pan! The aroma of this herb-infused red-wine reduction sauce will leave your home smelling amazing. Pair it with your favorite red wine, or non-alcoholic beverage, and dim lighting for that cozy restaurant feel.
Yields: 4 servings
Prep Time: 5 min
Cook Time: 20 min
Ready In: 25 min
(Click the underlined ingredients to buy them!)
2 pounds of strip steak
1 green bell pepper (sliced into strips)
1 sweet red bell pepper (sliced into strips)
1 medium sweet onion (sliced into strips)
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried basil
1 tsp dried crushed rosemary
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cayenne pepper (optional)
1 tsp and 1tbsp fresh garlic (crushed or minced)
2 tbsp olive oil
½ cup red cooking wine
1 tbsp fresh parsley (minced)
Season strip steak with salt, black pepper, thyme, rosemary, basil, Worcestershire sauce, paprika, cayenne pepper (optional), and 1 clove of crushed garlic. Set aside to marinate for 1 hour.
Warm 2 tbsp of olive oil in a large saucepan over medium-high heat. Once the olive oil is warmed, add remaining crushed fresh garlic.
As the garlic begins to sizzle, add the red cooking wine. Let it simmer for a few minutes, or until the liquid has been reduced by half.
Add the seasoned strip steak and stir until mixed thoroughly. Place the lid over the pan and allow it to cook for 8 minutes. To ensure it cooks evenly, mix the pan contents halfway through cooking time.
Add the chicken broth to the pan and allow it to come to a boil. Simmer for 2-3 minutes.
Add the sliced green peppers, red peppers, and sweet onion to the pan. Allow everything to cook for 2-3 minutes while stirring occasionally.
Remove the pan from the heat. Garnish with fresh parsley and serve over your choice of jasmine or brown rice. Enjoy!