Keto Sichuan Beef with Chili Oil (Low Carb & Spicy)
A fiery Sichuan-inspired keto beef stir-fry with chili oil, garlic, and crisp veggies. Bold, low-carb, and ready in under 30 minutes.
Ingredients
- 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 grated fresh ginger
- 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)
- 14 oz cauliflower rice
- 2 green onions (chopped (for garnish))
- 1 tbsp sesame seeds (optional)
Instructions
- Step 1: Prepare the cauliflower rice by microwaving or pan-frying until hot. Set aside.
- Step 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.
- Step 3: Add chili oil, garlic, ginger, Sichuan peppercorns, and dried chilies to the wok. Stir-fry for 1–2 minutes until fragrant.
- Step 4: Add bell pepper and bok choy. Stir-fry for 3–4 minutes until slightly tender.
- Step 5: Return the beef to the wok. Pour in tamari and rice vinegar, tossing everything together until coated in the spicy sauce.
- Step 6: Serve the beef over cauliflower rice, garnished with green onions and sesame seeds.