Black Pepper Beef & Pepper Stir-Fry

Dinner · Easy · 22 min (12 prep + 10 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-freeDairy-free
Black Pepper Beef & Pepper Stir-Fry — high-protein dinner recipe

Black Pepper Beef & Pepper Stir-Fry delivers 70 g of protein for just 12 g net carbs — a quick dinner that comes together fast. A filling, macro-balanced dinner that won't spike your blood sugar.

70 gProtein
12 gNet carbs
26 gFat
4 gFiber
562Calories

Ingredients

  • 270 g Lean beef strips
  • 160 g Bell peppers & onion
  • 1 tbsp Soy sauce, garlic & ginger
  • 2 tsp Sesame oil
  • Black pepper & spring onion, to taste

Equipment

  • non-stick skillet

Method

  1. Sear the beef in a screaming-hot wok in batches; set aside.
  2. Stir-fry the peppers and onion until just tender.
  3. Return the beef, add soy, garlic, ginger and plenty of black pepper; toss and serve.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

Skip the cornflour and sugar of takeout versions — the flavour is all in the high heat and pepper.

Dietary swaps

Soy-free: Soy sauce, garlic & ginger → coconut aminos (note: a couple of these shift the protein source slightly)

Full nutrition (estimated, per serving): 562 kcal · 70 g protein · 12 g net carbs · 26 g fat (12.5 g sat) · 4 g fiber · 6.5 g sugar · 990 mg sodium. Allergens: Soy. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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