My keto Mongolian beef is a flavorful main that would satisfy anyone’s appetite. The sauce is made from the unbeatable combination of coconut aminos, fresh garlic, and ginger. In other words, this recipe is a guaranteed repeat!
Why you’ll love this keto Mongolian beef recipe
- Savory and crave-able: This keto Mongolian beef is beyond tasty; your family will be requesting it week after week!
- Quick recipe: This dish comes together in under 30 minutes, easily fitting into your weeknight routine.Â
- Authentic flavor: The combination of garlic, ginger, and coconut aminos makes for a delicious, authentic flavor profile.Â
- Copycat recipe: This recipe tastes just like PF Chang’s Mongolian beef without any of the high-carb additives!
Ingredients needed
Here are all the ingredients that go into my authentic keto Mongolian beef recipe:
Flank steak
The base of this dish is thinly sliced flank steak. You can swap for any cut of beef you prefer, though flank steak gives the most authentic texture.Â
Coconut aminos
For a salty, umami flavor, I add a healthy bout of coconut aminos to my Mongolian beef sauce. Tamari or gluten-free soy sauce can also be used in a pinch.
The rest of the sauce is thinned out with equal parts water.Â
Erythritol
To sweeten the dish, I use erythritol. Feel free to use your favorite low-carb sweetener.
Garlic and ginger
Arguably, the most important ingredients in this dish are fresh minced garlic and ginger. These flavor enhancers totally make the dish!
Olive oil
To grill the flank steak, I like to use a bit of olive oil. This also adds some additional fat content (your macros will thank you!).Â
Green onion and sesame seeds
Green onion and sesame seed garnishes complete this recipe, adding bright and nutty flavors.Â
Cauliflower rice
Cauliflower rice is always a great base for dishes like this because it soaks up all of the delicious sauce. It’s optional, but I highly recommend it.
Cooking tips
- Use more or less sweetener depending on your flavor preference.Â
- Don’t overcook your beef; it’ll get chewy fast!
- Enhance your recipe by including the optional garnishes. Green onion brings a necessary brightness, while sesame seeds add a nutty crunch.Â
How to make keto Mongolian beef
Ready to get cooking? Here’s how to make this easy keto Mongolian beef:
Step 1: Prep the sauce
First up, we’re going to prep our delicious Mongolian beef sauce!
Add coconut aminos, water, erythritol, garlic, and ginger to a small mixing bowl. Whisk everything up until combined.
Step 2: Brown your flank steak
Next, the flank steak.Â
Heat a bit of olive oil in a cast iron skillet. Then, add your thinly sliced flank steak and brown.Â
Step 3: Combine and cook
Reduce the heat and pour your sauce over the cooked flank steak, stirring to ensure each piece is totally coated.Â
Cook until the sauce thickens and is coating the steak.Â
Step 4: Garnish and serve keto Mongolian beef
Remove from the stovetop, and your dish is ready to serve! You can enjoy your keto Mongolian beef right out of the cast iron skillet (be careful – it’s hot!).Â
Remember to top with sesame seeds and chopped green onions for extra flavor.Â
How to serve keto Mongolian beef
You can eat this dish as is, though I love serving it over cauliflower rice to soak up all of the yummy sauce!
You can also top this dish with an additional protein source like a fried egg or even a keto Mayak egg.Â
Finally, for extra nutritional value, add a side of keto vegetables like my easy oven-roasted vegetables.
Variations
- Add low-carb vegetables like green beans or broccoli to your stir fry.Â
- Include hot peppers or cayenne pepper for a spicy kick.Â
- Try this recipe with different cuts of beef, depending on your preference.Â
FAQs
Have more questions about my keto Mongolian beef recipe? I’m here to help! If you have any more questions for me, please leave them in the comments below.Â
In its authentic form, Mongolian beef is almost keto-friendly. A few things fall short:
1. It’s sweetened with high-carb sweeteners.
2. It includes soy sauce, which is made with wheat, a non-keto ingredient.
3. Often, the sauce is thickened with high-carb cornstarch or flour.Â
To make this recipe low-carb, I substitute soy sauce with coconut aminos and sugar with erythritol.Â
My Mongolian beef recipe is 100% gluten-free and suitable for celiacs.
Please note the ingredients list on all packaged products, particularly the coconut aminos. While they are naturally gluten-free, you’ll want to be sure there is no chance of cross-contamination through the manufacturer.Â
Usually, we use cornstarch or flour roux to thicken a sauce. On a keto diet, however, neither of these options works!
Instead, you can use a tiny bit of xanthan gum to help thicken your Mongolian beef sauce if necessary. While it looks suspiciously like corn starch, xanthan gum is low-carb and keto-friendly.Â
You can absolutely add some tasty low-carb vegetables to this dish. In fact, I recommend it!
Keto vegetables like broccoli, bell peppers, green beans, and bean sprouts would all make great additions to this dish. Be sure to cook them in your prepared sauce for the best flavor.Â
If you want to add sneaky vegetables to this dish, a bed of cauliflower rice when serving is your best option; the texture is so similar to rice, especially when topped with the beef.Â
Like this keto Mongolian beef recipe? Try these!
Want more savory keto recipes? Check out some of my favorite dinner dishes:
Recipe
Keto Mongolian Beef
My keto Mongolian beef is a flavorful main that would satisfy anyone’s appetite. The sauce is made from the unbeatable combination of coconut aminos, fresh garlic, and ginger. In other words, this recipe is a guaranteed repeat!
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Instructions
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In a small bowl, whisk together coconut aminos, water, erythritol, minced garlic, and minced ginger to make the sauce.
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Heat olive oil in a cast iron skillet over medium-high heat.
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Add thinly sliced flank steak to the skillet and cook until browned, about 2-3 minutes per side.
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Reduce heat to medium-low and pour the sauce over the cooked steak. Stir well to coat the steak evenly in the sauce.
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Continue cooking for another 2-3 minutes until the sauce thickens slightly and coats the steak.
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Remove from heat and garnish with chopped green onions and sesame seeds.
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Serve hot over cauliflower rice if desired.
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Enjoy your delicious Keto Mongolian Beef straight from the cast iron skillet! Adjust seasoning and ingredients according to taste preferences.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Calories: 315 | Carbohydrates: 16g | Protein: 37g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 432mg | Potassium: 613mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg
Additional Info
Net Carbs:
15.7
g
|
% Carbs:
17.7
%
|
% Protein:
41.7
%
|
% Fat:
40.6
%
|
SmartPoints:
7
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
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