Spicy Keto Beef Bowl Recipe

This Spicy Keto Beef Bowl is a fast, stir-fried meal featuring tender beef strips seared in avocado oil with garlic, ginger, and jalapeños for bold heat and aroma. Colorful bell peppers and scallions add crunch and freshness while keeping carbs low, and coconut aminos provide a gently sweet, umami-rich sauce without sugar or gluten. Served over buttery cauliflower rice and finished with lime, cilantro, and creamy avocado, this bowl delivers satisfying protein, healthy fats, and vibrant flavor that fits perfectly into a strict keto lifestyle and reheats beautifully for meal prep.

Course Dinner, Lunch, Main Course

Cuisine Asian-Inspired, Keto

Keyword cauliflower rice bowl, keto beef bowl, low carb stir fry, meal prep, spicy keto beef

Prep Time 15

Cook Time 15

Total Time 30

Servings bowls

Calories 520kcal

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

For the best sear, cook the beef in batches so the pan is not crowded and let the strips sit undisturbed for a minute before stirring. Adjust the jalapeño and red pepper flakes to match your preferred spice level, and remove all seeds for a milder bowl. If you do not have coconut aminos you can substitute tamari, but use a bit less and taste as you go because it is saltier. This dish keeps well in the refrigerator for up to four days; store the cauliflower rice and beef mixture separately if possible and add fresh avocado and cilantro after reheating for the best texture and flavor.

Nutrition