This stir-fry consists of thinly sliced flank steak cooked at a high temperature with crushed Sichuan peppercorns and dried red chilies. The beef is mixed with bok choy and bell peppers in a sauce of tamari, ginger, and chili oil. The finished ingredients are placed over cauliflower rice before serving.

About This Recipe

The preparation begins with slicing the flank steak against the grain into thin strips. These strips are placed into a wok or a large skillet that has been heated with avocado oil. The meat is moved around the pan until the surfaces are browned, and then it is transferred to a separate plate. After the meat is removed, the pan is used for the aromatics. Chili oil is poured into the skillet, followed by the minced garlic, grated ginger, lightly crushed Sichuan peppercorns, and whole dried red chilies. These ingredients are stirred continuously in the hot oil to distribute the spices throughout the fat.

Once the aromatics are heated, the sliced bell peppers and bok choy are added to the pan. The vegetables are tossed with the oil and spices, staying in the heat until the bok choy leaves change color and the stems are no longer opaque. The beef, along with any juices from the plate, is then returned to the wok to join the vegetables. At this stage, tamari and rice vinegar are poured over the mixture. The liquids are allowed to bubble and are stirred with the meat and vegetables until the sauce is reduced and coats the solid ingredients in the pan.

The cauliflower rice is prepared in a separate pan or in the microwave and serves as the bottom layer of the meal. The contents of the wok are spooned over the cauliflower rice, ensuring that the remaining oil and sauce from the bottom of the pan are included in each bowl. Chopped green onions are sliced and placed on top along with a sprinkle of sesame seeds. This recipe allows for the heat level to be modified by adjusting the quantity of dried chilies or the volume of chili oil used when the aromatics are first added to the skillet.

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Why You’ll Love This Recipe

• Authentic Sichuan heat with chili oil and peppercorns
• Ready in under 30 minutes – perfect for weeknights
• Served with cauliflower rice for a low-carb twist
• High-protein and filling with tender beef slices

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What You’ll Need for This Keto Sichuan Beef with Chili Oil

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp avocado oil
• 2 tbsp chili oil (sugar-free)
• 2 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar (unsweetened)
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1–2 tsp Sichuan peppercorns, lightly crushed
• 6–8 dried red chilies
• 1 red bell pepper, sliced
• 7 oz bok choy or zucchini, sliced (approx. 2 cups)
• 14 oz cauliflower rice (approx. 3–4 cups)
• 2 green onions, chopped (for garnish)
• 1 tbsp sesame seeds (optional)

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Step-by-Step Preparation

1. Prepare the cauliflower rice by microwaving or pan-frying until hot. Set aside.
2. Heat avocado oil in a wok or large skillet over high heat. Add the beef slices and sear quickly until browned. Remove and set aside.
3. Add chili oil, garlic, ginger, Sichuan peppercorns, and dried chilies to the wok. Stir-fry for 1–2 minutes until fragrant.
4. Add bell pepper and bok choy. Stir-fry for 3–4 minutes until slightly tender.
5. Return the beef to the wok. Pour in tamari and rice vinegar, tossing everything together until coated in the spicy sauce.
6. Serve the beef over cauliflower rice, garnished with green onions and sesame seeds.

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FAQ

• Is this dish very spicy?
  Yes, it has authentic Sichuan heat. Adjust the amount of dried chilies and chili oil to your spice tolerance.
• Can I use chicken instead of beef?
  Yes, chicken or pork both work great in this recipe.
• What if I can’t find Sichuan peppercorns?
  You can use black pepper as a substitute, but you’ll miss the numbing kick.
• Is chili oil keto-friendly?
  Most chili oils are fine as long as they don’t contain added sugars. Always check the label.

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Variations & Substitutions

• Swap bok choy for zucchini, broccoli, or green beans.
• Add mushrooms for extra umami.
• Serve with shirataki noodles instead of cauliflower rice.

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Serving Suggestions

• Pair with a side of sugar-free kimchi for extra heat.
• Top with a fried egg for more richness.
• Serve with sesame cucumber salad for a cooling contrast.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

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• Spicy Keto Beef Bulgogi Bowl
• Thai Basil Beef (Pad Krapow) – Low Carb Thai Street Food

New keto recipes are added every week — check back often for more low-carb inspiration!