Keto Sichuan Beef with Chili Oil (Low Carb & Spicy)

About This Recipe

Sichuan cuisine is world-famous for its bold, spicy, and numbing flavors, thanks to the unique kick of Sichuan peppercorns combined with dried red chilies. For anyone following a keto or low-carb lifestyle, recreating that authentic Sichuan taste might seem impossible because most restaurant versions are loaded with sugar, starch, and noodles. But with this keto Sichuan beef recipe, you’ll get the full punch of authentic heat without the carbs that throw you off track.

The star of this dish is thinly sliced beef, seared quickly to lock in flavor, then tossed in a sauce made with chili oil, garlic, ginger, tamari, and Sichuan peppercorns. The aroma alone is intoxicating – smoky, peppery, and fiery all at once. To balance the heat, you add crisp vegetables like bell peppers or bok choy, which keep the dish light yet satisfying. Instead of noodles or rice, you serve it over fluffy cauliflower rice, which soaks up the spicy oils perfectly.

Another highlight is speed. This recipe is done in less than 30 minutes from start to finish, making it a fantastic weeknight dinner. You can prep the beef and cauliflower rice ahead of time to save even more minutes. It’s also customizable: crank up the spice for chili-lovers, or keep it moderate if you prefer. Either way, it’s a restaurant-quality dish that feels indulgent but fits perfectly within a low-carb lifestyle.

Keto Sichuan Beef with Chili Oil is more than just a dinner – it’s proof that keto can be bold, adventurous, and full of real flavor. Forget bland “diet food”; this is a meal that makes you sweat, smile, and crave the next bite.

Jump to Recipe

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

Servings: 4

Ingredients

  • 500 g 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

  • 200 g bok choy or zucchini, sliced

  • 400 g 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.

Nutrition

(per serving)

  • Calories: 420 kcal

  • Protein: 33 g

  • Fat: 29 g

  • Net Carbs: 7 g

  • Fiber: 3 g

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.

Variations & Substitutions

  • Swap bok choy for zucchini, broccoli, or green beans.

  • Add mushrooms for extra umami.

  • Serve with shirataki noodles instead of cauliflower rice.

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.

Recipe Card

Keto Sichuan Beef with Chili Oil

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.

Yield: 4 servings  •  Prep:  •  Cook:  •  Total:

Ingredients

  • 500 g flank steak or sirloin, thinly sliced
  • 2 tbsp avocado oil
  • 2 tbsp sugar-free chili oil
  • 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
  • 200 g bok choy or zucchini, sliced
  • 400 g cauliflower rice
  • 2 green onions, chopped (for garnish)
  • 1 tbsp sesame seeds (optional)

Instructions

  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.

Nutrition (per serving)

  • Calories: 420
  • Fat: 29 g
  • Protein: 33 g
  • Net Carbs: 7 g
  • Fiber: 3 g

Dinner • Sichuan / Low Carb / Keto • keto sichuan beef, spicy beef stir-fry, low carb dinner

Final Thoughts

If you think keto food is boring, this dish will blow your mind. It’s fiery, fragrant, and way more exciting than plain grilled chicken. Keto Sichuan Beef with Chili Oil is one of those dinners you’ll make again and again – partly because it’s simple, partly because it makes you feel like you’re eating straight out of a Sichuan street kitchen. 🌶️🥢

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