Crispy Chilli Beef

May 1, 2026

🍽️ Makes: 3-4
🔪 Prep time: 15 mins
🔥 Cook time: 15 mins
⚖️ Net carbs: 10g
💪 Protein: 28g
✅ No added sugar and no seed oils

Golden, crisp-edged ribeye tossed in a glossy chilli and soy glaze with garlic, ginger and sweet heat. Served over fluffy cauliflower rice for a proper low-carb fakeaway - bold, savoury and deeply satisfying.

Ingredients

Crispy beef

400g ribeye steak
1 tbsp coconut flour or unflavoured whey protein powder
½ tsp baking powder
Light avocado oil
1 red pepper
3 spring onions
3 garlic cloves
1 tbsp fresh ginger
5 tbsp light soy sauce
4 tbsp rice vinegar
1 tsp fu:di Sriracha
1 heaped tbsp low-carb sweetener
3 drops monkfruit extract
4 tbsp water
Pinch chilli flakes
White sesame seeds
Black sesame seeds

Cauliflower rice

1 medium cauliflower
Light avocado oil
Sea salt

Let's Begin!

Step 1 - Prepare the vegetables and sauce

Slice the red pepper into thin strips. Julienne the spring onions and ginger. Slice the garlic finely.

In a bowl, combine the soy sauce, rice vinegar, fu:di Sriracha, sweetener, monkfruit extract and water. Stir until dissolved and glossy.

Step 2 - Coat the beef

Slice the ribeye into thin strips. Just before cooking, sprinkle over the coconut flour (or whey protein powder) and baking powder. Toss thoroughly so each strip is lightly coated.

Step 3 - Crisp the beef

Place a wok or large frying pan over high heat and add enough avocado oil to coat the base generously. When shimmering hot, add the beef in batches. Fry until deeply golden and crisp at the edges. Avoid overcrowding.

Remove the beef and set aside.

Step 4 - Stir-fry and glaze

Using a separate pan, add a small spoon of the cooking oil and place over medium heat. Add the red pepper and stir-fry until just tender but still vibrant.

Add the ginger and garlic and toss until fragrant. Return the beef to the pan and pour over the sauce. Toss continuously until the sauce reduces slightly and becomes glossy, coating every strip evenly.

Finish with spring onions, sesame seeds and a pinch of chilli flakes. Toss once more and remove from the heat.

Step 5 - Make the cauliflower rice

Cut the cauliflower into florets and pulse in a food processor until rice-sized.

Place a wide frying pan over medium-high heat and add a small drizzle of avocado oil. Add the cauliflower, season lightly with salt and cook for 4–5 minutes, stirring, until tender, dry and fluffy. Do not steam - allow moisture to evaporate.

Serve!

Spoon the cauliflower rice into bowls and pile the crispy chilli beef over the top while hot and glossy.

Chef’s Tip!

Coat the beef just before frying and cook in batches over high heat. Fast, fierce heat gives you crisp edges without stewing the meat - the secret to proper crispy chilli beef.

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