Feeling stuck in your keto meal plan? It’s time to revitalize your dinners with this delicious Spicy Keto Beef Bowl recipe. Quick, flavorful, and perfectly keto-friendly, this dish will transform your routine from boring to exciting.
Why choose this recipe? It hits all the keto essentials—low-carb ingredients, rich protein, and healthy fats—while delivering bold, adjustable spice that makes every bite a delight. Plus, it’s ready in just 30 minutes, making it ideal even on your busiest nights.
Key Ingredients That Make the Difference
Tender beef strips absorb the aromatic blend of fresh garlic, ginger, and jalapeños, while crisp bell peppers add color and a vitamin C boost. Avocado oil ensures healthy fats and a high smoke point perfect for stir-frying, and coconut aminos replace soy sauce with a subtly sweet, umami-rich flavor that ties it all together.
Why This Recipe Works for Keto
Unlike typical beef bowls loaded with rice and carbs, this keto-friendly version avoids bloating and keeps you energized. The juicy beef and crisp veggies maintain their texture even after reheating, and the combination of protein and healthy fats keeps you full without the dreaded carb crash.
Pro Tips for the Perfect Bowl
Pat beef dry before cooking for a perfect sear, adjust jalapeño heat to your liking, and cook bell peppers until just tender-crisp. No coconut aminos? Tamari is a great gluten-free alternative.
Meal Prep and Serving Ideas
For meal prep, double the recipe and store in airtight containers for up to four days. Reheat gently on the stove to keep the beef tender and flavorful.
Serve this versatile bowl over cauliflower rice with a squeeze of lime for dinner, pack it for a grab-and-go lunch, or dress it up with fresh cilantro and avocado for a keto-friendly feast that impresses.
A New Favorite Keto Staple
This Spicy Keto Beef Bowl recipe is your new go-to for a satisfying, flavorful, and nourishing keto meal that keeps your taste buds and goals happy.
Spicy Keto Beef Bowl Recipe
Equipment
- large skillet or wok
- Cutting board
- Chef’s knife
- Mixing bowl
- Wooden spoon or spatula
Ingredients
For the spicy beef
- 1 1/2 pounds beef sirloin or flank steak, thinly sliced against the grain
- 3 tablespoons avocado oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 jalapeño, finely chopped (seeds removed for milder heat)
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 4 scallions, sliced (white and green parts separated)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
For the sauce
- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar or apple cider vinegar (unsweetened)
- 1 tablespoon lime juice, plus more for serving
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon granular erythritol or preferred keto sweetener optional, to balance heat
For serving
- 4 cups cauliflower rice, fresh or frozen
- 2 tablespoons butter or ghee
- 1 ripe avocado, sliced or diced
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Pat the beef slices dry with paper towels and season them lightly with the sea salt and black pepper.
- In a small bowl whisk together the coconut aminos, vinegar, lime juice, sesame oil, and keto sweetener until well combined, then set the sauce aside.
- Heat a large skillet or wok over medium high heat and add half of the avocado oil.
- Add the cauliflower rice to the hot skillet with the butter or ghee and a pinch of salt and cook, stirring occasionally, until just tender and steaming, then transfer to four serving bowls and keep warm.
- Return the skillet to medium high heat, add the remaining avocado oil, and swirl to coat the pan.
- Add the beef in a single layer, working in batches if needed, and cook until browned on the first side, then stir fry just until the strips are mostly cooked through but still tender, and transfer the beef to a plate.
- Add the garlic, ginger, jalapeño, bell peppers, and the white parts of the scallions to the skillet and stir fry until the peppers are crisp tender and fragrant.
- Return the beef and any accumulated juices to the skillet, sprinkle in the red pepper flakes if using, and pour the sauce over the mixture.
- Toss everything together over medium high heat until the beef is coated, the sauce is slightly reduced, and the vegetables are tender crisp, then taste and adjust salt, lime, or heat as desired.
- Spoon the spicy beef and vegetables over the warm cauliflower rice, then top with avocado, cilantro, the green parts of the scallions, and sesame seeds before serving immediately.
Notes
Nutrition
